Shrimp And Bacon Stuffed Baby Potatoes

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   1. Preheat oven to 425u00b0F. Cut potatoes in half lengthwise. Using a small melon ball scoop or a very small spoon, scoop out potato pulp, leaving 1/4-inch shells. Cut a thin slice from the bottom of each potato half so it stands upright. Place potatoes, cut sides up, in a 15x10x1-inch baking pan.

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   2. In a small bowl, combine mustard, oil, and 1 teaspoon Old Bay(R) seasoning. Brush insides of potato shells with mustard mixture. Bake about 30 minutes or until potatoes are tender.

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   3. Meanwhile, for filling, in a small bowl, combine shrimp, cream cheese, Gouda cheese, bacon, and remaining 1 teaspoon Old Bay(R) seasoning. Spoon filling into potato shells, mounding slightly.

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   4. Bake for 12 to 15 minutes more or until filling is heated through and cheese is melted. Serve warm or at room temperature. If desired, garnish with chives.

* Per serving · 4 servings · Values may vary.