Mini Gouda-Stuffed Potatoes

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lay bacon strips on the foil in an even layer.

2 . Stage

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and allow to cool slightly.

3 . Stage

Place bacon in the preheated oven and bake until browned and crisp, about 15 minutes. Drain bacon slices on paper towels and chop into tiny pieces when cool enough to handle. Leave oven on.

4 . Stage

Mix cream cheese, Gouda cheese, milk, butter, chives, salt, and pepper together in a bowl. Mix in chopped bacon.

5 . Stage

Cut each potato lengthwise. Use a small spoon or melon baller to carefully scoop out some (but not all) of the flesh from the centers. Add potato flesh to the cream cheese mixture and mix until creamy.

6 . Stage

Fill each potato half with 1 rounded tablespoon cream cheese mixture and place on a baking sheet.

7 . Stage

Bake until filling is hot and looks melted, 20 to 25 minutes.