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Mini Stuffed Potatoes
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| 12 small | potatoes, about 2 inches in diameter |
| 1 tablespoon | vegetable oil |
| - 1/4 plus 1/8 teaspoon salt | |
| 6 tablespoons | reduced fat sour cream |
| 2 ounces | crumbled Gorgonzola cheese |
| 1 bunch | chives, snipped |
| 4 slices | turkey bacon cooked and finely chopped |
1. Heat oven to 400 degrees.
2. Trim a small amount off one side of each potato so they lie flat. Toss potatoes with oil and place on a baking sheet, cut side down. Sprinkle with 1/4 teaspoon of the salt. Bake for 25 to 30 minutes or until tender. Cool slightly.
3. In a small bowl, blend remaining 1/8 teaspoon salt, sour cream, Gorgonzola and half the chives.
4. Slice off the 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.
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