A rich and creamy mini potato stuffed with smoked Gouda cheese, bacon, chives, and cream cheese. They are absolutely addicting! Can never make enough.
Preparation Time
45 mins
Cooking Time
40 mins
Total Time
1 hr 25 mins
Calories
66 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lay bacon strips on the foil in an even layer.
Step 2
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and allow to cool slightly.
Step 3
Place bacon in the preheated oven and bake until browned and crisp, about 15 minutes. Drain bacon slices on paper towels and chop into tiny pieces when cool enough to handle. Leave oven on.
Step 4
Mix cream cheese, Gouda cheese, milk, butter, chives, salt, and pepper together in a bowl. Mix in chopped bacon.
Step 5
Cut each potato lengthwise. Use a small spoon or melon baller to carefully scoop out some (but not all) of the flesh from the centers. Add potato flesh to the cream cheese mixture and mix until creamy.
Step 6
Fill each potato half with 1 rounded tablespoon cream cheese mixture and place on a baking sheet.
Step 7
Bake until filling is hot and looks melted, 20 to 25 minutes.
Ingredients
¾ teaspoon salt
¾ cup milk
¼ teaspoon ground white pepper
½ cup minced fresh chives
2 (16 ounce) packages bacon
3 (24 ounce) bags small red new potatoes, scrubbed
