Mini Walnut Stuffed Potatoes

  • Yield: 30 pieces
  • Prep: 25 mins
  • Cook: 30 mins


15-- mini potatoes (red or white skinned)
1tablespoon olive oil
1cup sour cream
1/2cup crumbled gorgonzola (or any blue cheese)
1cup toasted California walnuts, chopped
1/4cup finely chopped chives, divided
2-- strips cooked bacon, crumbled
1/2teaspoon each coarse salt and fresh cracked pepper


  1. Preheat oven to 400F (200C).

  2. Cut potatoes in half crosswise. Mix with oil in bowl. Place cut side down on a rimmed baking sheet. Bake potatoes until just tender, about 15 minutes.  Remove from oven and let cool completely.


  1. In a medium bowl, combine the sour cream, gorgonzola, walnuts, half of the chives, bacon, salt and pepper and stir well.

  2. Cut a thin slice off rounded end of each potato so that it will sit upright. Turn the potatoes over and, using melon baller or small spoon, scoop out some of the centre of each potato and add it to the filling mixture and stir. Stuff potato shells with heaping amount of the filling and arrange potatoes on a rimmed baking sheet. Bake for 10 to 15 minutes or until potatoes are completely cooked and filling is warmed through.

  3. Garnish potatoes with the remaining chives. Serve immediately.

Nutritional Info *per serving

  • Calories 110
  • Glycemic Load 0
  • Fat 5g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 1.5g
  • Cholesterol 5mg
  • Sodium 95mg
  • Potassium 420mg
  • Carbohydrate 14g
  • Fiber 2g
  • Sugars 1g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 15%
  • Calcium 4%
  • Iron 4%