Cookin' Outdoors with Johnny Nix                                
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Mini Stuffed Potatoes

Makes 12 potatoes prep 20 minutes

Bake at 400 for 30 minutes

 

12 small potatoes, about 2 inches in diameter (1 ½ lbs total)

1 tablespoon vegetable oil

¼ plus 1/8 teapsoon salt

6 tablespoons reduced fat sour cream

2 ounces crumbled Gorgonzola cheese

1 bunch chives, snipped

4 slices turkey bacon, cooked and finely chopped

 

Heat oven to 400

Trim a small amount off one side of each potato so they lie flat.  Toss potatoes with oil and place on a baking sheet, or inside a greased Dutch Oven, cut side down.  Sprinkle with ¼ teaspoon of the salt.  Bake at 400 or medium heat for 25-30 minutes or until tender.  Cool slightly.

 

In a small bowl, blende remaining 1/8 teaspoon salt, sour cream, Gorgonzola and half the chives.

 

Slice off top of each potato and scoop out about 1 tablespoon of the flesh, reserving for another use.  Stuff each potato with a generous tablespoon of the sour cream mixture.  Sprinkle bacon pieces and remaining chives over the tops.  Serve slightly warm or at room temperature.