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Appetizers

Mini Stuffed Potato Appetizers

photo by:kraft
These mini red potatoes are stuffed with bacon, cheddar cheese and chives, making them the appetizer that's sure to go first.
time
prep:
25 min
total:
1 hr 10 min
servings
total:
6 servings

What You Need

12
small  red potatoes (2 lb.)
4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4
cup  milk
3
slices  OSCAR MAYER Bacon, cooked, crumbled
2
Tbsp.  butter, softened
2
tsp.  minced fresh chives
1/8
tsp.  pepper
1/2
cup  KRAFT Shredded Cheddar Cheese

Make It

HEAT oven to 375ºF.

COOK potatoes in boiling water 15 min. or until tender; drain. Cool slightly. Remove pulp from 6 potatoes; place pulp in bowl. Discard skins or reserve for another use. Cut remaining potatoes lengthwise in half. Carefully remove pulp, leaving 1/4-inch-thick shells; add to pulp in bowl. Place shells in shallow baking dish.

ADD cream cheese, milk, bacon, butter, chives and pepper to pulp; mix well. Spoon into potato shells; top with cheese.

BAKE 10 min. or until potatoes are heated through and cheese is melted.

Kraft Kitchens Tips

Size-Wise
Enjoy eating these satisfying appetizers at your next social occasion, but be mindful of portion size so you don't overdo it on calories.
Make Ahead
These tasty appetizers can be assembled ahead of time. Refrigerate up to 24 hours. When ready to serve, bake in 375ºF oven 20 min. or until potatoes are heated through and cheese is melted.
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