Mini Stuffed Potatoes

Directions

1. 1
   Cook potatoes in boiling water 15 min.
2. 2
   or until tender; drain.
3. 3
   Cool slightly.
4. 4
   Remove pulp from 18 potatoes (or remove pulp from 6 potatoes for trial recipe); place pulp in mixing bowl.
5. 5
   Discard skins or reserve for another use.
6. 6
   Cut remaining potatoes lengthwise in half.
7. 7
   Carefully remove pulp, leaving 1/4-inch-thick shells; add pulp to other pulp in bowl.
8. 8
   Place shells in sheet pans.
9. 9
   Add cream cheese, milk, bacon, butter, chives, salt and pepper to pulp; mix well.
10. 10
    Spoon 1 rounded Tbsp.
11. 11
    into each shell; top with 1 tsp.
12. 12
    cheese.
13. 13
    Bake in 350 degrees F-convection oven 5 min.
14. 14
    or until potato filling is heated through and cheese is melted.