Mini Stuffed Potatoes

1. 1

   Cook potatoes in boiling water 15 min.

2. 2

   or until tender; drain.

3. 3

   Cool slightly.

4. 4

   Remove pulp from 18 potatoes (or remove pulp from 6 potatoes for trial recipe); place pulp in mixing bowl.

5. 5

   Discard skins or reserve for another use.

6. 6

   Cut remaining potatoes lengthwise in half.

7. 7

   Carefully remove pulp, leaving 1/4-inch-thick shells; add pulp to other pulp in bowl.

8. 8

   Place shells in sheet pans.

9. 9

   Add cream cheese, milk, bacon, butter, chives, salt and pepper to pulp; mix well.

10. 10

    Spoon 1 rounded Tbsp.

11. 11

    into each shell; top with 1 tsp.

12. 12

    cheese.

13. 13

    Bake in 350 degrees F-convection oven 5 min.

14. 14

    or until potato filling is heated through and cheese is melted.

* Per serving · 4 servings · Values may vary.

No additional tips available.