Mini Gorgonzola Stuffed Potatoes

• 48 small red potatoes
• 4 ounces cream cheese, softened
• 1/3 cup sour cream
• 1/4 cup butter, softened
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 cups (6 ounces) crumbled Gorgonzola cheese
• 4 thick-sliced bacon strips, cooked and crumbled
• 1/4 cup grated Parmesan cheese
• 2 tablespoons minced chives

1. Scrub potatoes; place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain.
2. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells. Cut thin slices from potato bottoms to level if necessary.
3. In a large bowl, mash the pulp with cream cheese, sour cream, butter, garlic, salt and pepper. Stir in Gorgonzola cheese and bacon. Spoon mixture into potato shells; sprinkle with Parmesan cheese.
4. Place in two ungreased 15x10x1-in. baking pans. Bake at 350u0b0 for 10-15 minutes or until heated through. Sprinkle with chives.

red potatoes, cream cheese, sour cream, butter, garlic, salt, pepper, gorgonzola cheese, bacon, parmesan cheese, chives

Taken from www.tasteofhome.com/recipes/mini-gorgonzola-stuffed-potatoes/ (may not work)