Roasted stuffed red potato bites

4
4
1
Smartpoints value per serving
Total Time
53 min
Prep
8 min
Cook
45 min
Serves
12
Difficulty
Easy
A great appetizer for all types of gatherings these little stuffed potatoes are super tasty and ready for a crowd in under an hour. If you can’t find smoked Gouda cheese, smoked mozzarella or smoked cheddar is fine. If you have vegetarian guests, leave off the bacon for some thinly sliced chives on the melted cheese. To help the potatoes stand flat on the baking tray, cut a small slice from the bottom of each potato half. If you don’t have a melon baller, scoop out the potato flesh with a 1/4 teaspoon measuring spoon.

Ingredients

uncooked red potato(es)

12 small, each cut in half (about 1 pound)

Gouda cheese

1 oz, smoked-variety, shredded (about 1⁄4 cup)

crisp cooked bacon

3 slice(s), finely crumbled (about 2 tablespoons)

fat free sour cream

¼ cup(s)

chives

2 Tbsp, fresh, chopped

Instructions

  1. Preheat the oven to 400°F. Spray a nonstick 10 x 15-inch jelly-roll pan with nonstick spray.
  2. With a spoon or a melon baller, make a 1⁄2-inch deep well in the top of each potato half.
  3. Arrange the potatoes in a single layer on the baking sheet. Lightly spray the potatoes with nonstick spray. Bake until tender and golden, about 40 minutes. Remove the potatoes from the oven. Leave the oven on.
  4. Top each potato half with 1⁄2 teaspoon of the cheese and 1⁄4 teaspoon of the bacon. Bake until the cheese begins to melt, about 5 minutes. Top each potato half with 1⁄2 teaspoon of the sour cream and sprinkle with the chives. Yields 2 pieces per serving.

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