Click "Print" button below for printable version.

Stuffed Mini Potatoes

1½ lbs. small red potatoes (about 20)
½ pint dairy sour cream (1 cup)
4 bacon slices, cooked crisp, crumbled
½ t. seasoned salt
¼ t. pepper
2 t. minced chives
½ cup shredded cheddar cheese
Minced parsley

---

Cook whole unpeeled potatoes in boiling water till fork tender but not mushy. Place in cold water to stop cooking; cut each cooked potato in half. With a melon baller or small spoon, scoop out centers, leaving a ¼" shell of pulp in skins. Use centers for soups or salads. In a small bowl, combine sour cream, bacon, seasoned salt, pepper and chives. Spoon sour cream mixture evenly into centers of cooked potatoes. Sprinkle tops with cheese. Arrange on a baking sheet. (May be covered with plastic wrap and refrigerated refrigerated at this point for up to 24 hours and completed later.) When ready to serve, preheat broiler. Place stuffed potatoes under broiler until cheese melts. Arrange on a platter or serving plate. Garnish with parsley. Yield: about 40