Savory Beginnings ... Baby New Potatoes Stuffed with Blue Cheese and Bacon Recipe kchurchill5

• 25-30 small round red skinned potatoes (all about the same size if possible) At the store or farmers market I pick out my own. This works best.
• 1 small container 8 oz crumbled gorgonzola or blue cheese
• 1/4 cup sour cream
• 2 shallots fine chopped
• 1 tablespoon fresh rosemary fine chopped
• Salt and pepper
• 3/4 cup crumbled bacon (approx. 4 strips)

1. First I boil the potatoes.
2. I boil in salted boiling water for 10 minutes until slightly soft but not overdone.
3. Then I cut a small slice over the top of the potato and use a melon baller or small spoon to scoop out the potato.
4. If they are larger potatoes, you can cut them in half.
5. Depends on the size.
6. In a small saute pan saute the chopped bacon until crisp, remove and drain.
7. Reserve just a 1/2 teaspoon of the drippings, just a small amount to saute the onion in.
8. Once the onion has cooked a few minutes remove and let cool.
9. Add the onion, bacon, blue cheese, sour cream, salt and pepper, and rosemary.
10. Use a small spoon to spoon the filling into the potato.
11. I like to bake on a cookie sheet lined with parchment paper or aluminum foil.
12. Bake at 400 for 10 minutes.
13. I dont really worry about if they roll over during baking.
14. The cheese will not run out.
15. This is a great easy appetizer.
16. Make ahead and reheat before serving.

red skinned potatoes, cheese, sour cream, shallots, rosemary, salt, bacon

Taken from www.chowhound.com/recipes/savory-beginnings-baby-potatoes-stuffed-blue-cheese-bacon-14334 (may not work)