This appetizer looks so impressive, but is unbelievably easy, and such a neat way to use beautiful red-skinned potatoes. You will definitely not have any leftovers to put away!
What do I need ?
Original recipe yields 15 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
15 new potatoes (1-1/2 lb./675 g)
1/2 cup Philadelphia Herb & Garlic Cream Cheese Product
2 Tbsp. Kraft 100% Parmesan Grated Cheese
2 Tbsp. sour cream
2 Tbsp. Oscar Mayer Real Bacon Bits
2 Tbsp. chopped fresh chives
Add To Shopping List
How do I make it ?
Cook potatoes in boiling water in large saucepan 15 min. or until tender.
Meanwhile, mix cream cheese product, Parmesan and sour cream until blended. Refrigerate until ready to use.
Drain potatoes; cool slightly. Cut potatoes crosswise in half, then cut thin slice off rounded bottom of each half. Place, bottom sides down, on platter; top with cream cheese mixture, bacon and chives.
Kraft Kitchen Tips!
Prepare recipe as directed. Refrigerate up to 2 days before serving.
Calories From Fat
% Daily Value
Fat 3 g
Saturated fat 1.5 g
Cholesterol 10 mg
Sodium 80 mg
Carbohydrate 8 g
Fibre 1 g
Sugars 1 g
Protein 2 g
15 servings, 2 topped potato halves (60 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.