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Mini Stuffed Potatoes

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“These elegant mini potatoes deliver big flavour with a delicious combination of Gongonzola, walnuts, chives and bacon.”
30 pieces

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Cut potatoes in half crosswise. Mix with oil in bowl. Place cut side down on a rimmed baking sheet.
  3. Bake potatoes until just tender, about 15 minutes. Remove from oven and let cool completely.
  4. Filling: In a medium bowl, combine sour cream, Gorgonzola, walnuts, half of the chives, bacon, salt and pepper and stir well. Cut a thin sliver off rounded end of each potato so that it will sit upright.
  5. Turn potatoes over and , using melon balller or small spoon, scoop out some of the center of each potato and add it to the filling mixture and stir.
  6. Stuff potato shells with a heaping amount of he filling and arrange potatoes on rimmed baking sheet.
  7. Bake for 10-15 minutes or until potatoes are completely cooked and filling is warmed through through. Garnish potatoes with remaining chives. Serve immediately.

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