Twice Baked Creamers

By lorik

You can prepare this recipe up to 6 hours ahead of time. Serve the potatoes warm.

Ingredients

• 12 small red thin-skinned potatoes (each 1 to 1 1/2 in diameter), scrubbed
• 6 oz Gorgonzola cheese
• 1 Tbsp chopped chives or green onion
• 1/4 tsp ground nutmeg
• Salt and pepper

Details

Servings 2
Preparation time 15mins
Cooking time 65mins
Adapted from sunsetpublishing.com

Preparation

Step 1

Pierce potatoes in several places with a fork and place in a 10 by 15 inch baking pan. Bake in a 350 degree oven until potatoes are soft when pressed (about 1 hour).

Let potatoes stand until cool enough to handle; then cut each potato in half and scoop out flesh, leaving a 1/4 inch thick shell all around. Place flesh in a bowl and add cheese, chives, and nutmeg. Mash until mixture is smooth.

Mound potato mixture in shells and place, filled sides up, in pan (at this point, you may let stand for up to 2 hours at room temperature, or cover and refrigerate for up to 6).

Broil 4 to 6 inches below heat until centers are warm and tops are browned (about 4 minutes). Season to taste with salt and pepper.

Per appetizer: 44 calories, 2g protein, 4g carbs, 2g total fat, 5mg cholesterol, 101mg sodium