Mini Stuffed Potatoes

• 15 small potatoes (red or white skinned)
• 1 tablespoon olive oil
• 1 cup sour cream
• 1/2 cup crumbled gorgonzola (or any blue cheese)
• 1 cup roasted walnut, chopped
• 1/4 cup chives, finely chopped, divided
• 2 slices bacon, cooked, crumbled
• 1/2 teaspoon coarse salt
• 1/2 teaspoon fresh cracked pepper

1. Preheat oven to 400u0b0F.
2. Cut potatoes in half crosswise. Mix with oil in bowl. Place cut side down on a rimmed baking sheet.
3. Bake potatoes until just tender, about 15 minutes. Remove from oven and let cool completely.
4. Filling: In a medium bowl, combine sour cream, Gorgonzola, walnuts, half of the chives, bacon, salt and pepper and stir well. Cut a thin sliver off rounded end of each potato so that it will sit upright.
5. Turn potatoes over and , using melon balller or small spoon, scoop out some of the center of each potato and add it to the filling mixture and stir.
6. Stuff potato shells with a heaping amount of he filling and arrange potatoes on rimmed baking sheet.
7. Bake for 10-15 minutes or until potatoes are completely cooked and filling is warmed through through. Garnish potatoes with remaining chives. Serve immediately.

potatoes, olive oil, sour cream, gorgonzola, roasted walnut, chives, bacon, coarse salt, fresh cracked pepper

Taken from www.food.com/recipe/mini-stuffed-potatoes-363827 (may not work)