These mini red potatoes are stuffed with bacon, cheddar cheese and chives, making them the appetizer that's sure to go first.
What You Need
Original recipe yields 6 servings
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
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Let's 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.
Enjoy eating these satisfying appetizers at your next social occasion, but be mindful of portion size so you don't overdo it on calories.
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.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.