Shrimp and Bacon Stuffed Baby Potatoes

1. Preheat oven to 425ºF. Cut potatoes in half lengthwise. Using a small melon ball scoop or a very small spoon, scoop out potato pulp, leaving 1/4-inch shells. Cut a thin slice from the bottom of each potato half so it stands upright. Place potatoes, cut sides up, in a 15x10x1-inch baking pan.

2. In a small bowl, combine mustard, oil, and 1 teaspoon Old Bay® seasoning. Brush insides of potato shells with mustard mixture. Bake about 30 minutes or until potatoes are tender.

3. Meanwhile, for filling, in a small bowl, combine shrimp, cream cheese, Gouda cheese, bacon, and remaining 1 teaspoon Old Bay® seasoning. Spoon filling into potato shells, mounding slightly.

4. Bake for 12 to 15 minutes more or until filling is heated through and cheese is melted. Serve warm or at room temperature. If desired, garnish with chives.