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CRAB AND BACON STUFFED POTATO BITES

List of Ingredients






12 (2-inch diameter) Colorado Sangre red potatoes (about 1 1/4 pounds)
3 tablespoons Dijon mustard, divided
1 tablespoon olive oil
1/4 teaspoon Italian seasoning
4 ounces cream cheese, softened
1 cup shredded Swiss or Cheddar cheese (about 4 ounces)
4 slices bacon, cooked and crumbled
1 (6-ounce) can crabmeat, drained
1/4 cup chopped green onions
Freshly ground black pepper to taste





Recipe



1. Cut potatoes in half; scoop out a small amount of potato from center of each half with a teaspoon or melon ball scoop. Place potatoes, cut-side up, in lightly greased 13 x 9 x 2-inch baking pan.


2. Blend 2 tablespoons mustard, oil and Italian seasoning; brush on potatoes. Bake at 425°F for 30 minutes or until tender. Cool completely. Place on serving tray.


3. Mix cheeses, bacon, crabmeat, green onions, remaining mustard and pepper in small bowl.


4. Cover potatoes and filling with foil; refrigerate until serving time. Spoon about 1 heaping teaspoon filling into each potato half. (If desired, potatoes and filling can be set out separately; fans can spoon filling into potatoes as desired.)