Stuffed Red Potatoes

[Roxy]

Stuffed Red Potatoes:

 

1-1/2 lbs. small round red potatoes

4 slices bacon

1 cup sour cream

1/2 tsp. Seasoned Salt

1/4 tsp. black pepper

1 T. chopped fresh chives

1/2 cup shredded Cheddar Cheese

Parsley

 

Preheat oven to 375 degrees. Place potatoes in a saucepan, and add enough water to cover. Bring to boil, and cook until tender, but, still firm, about 10 minutes. Drain, and cool in a bowl of cold water.

Cook bacon in a skillet over medium-high heat until evenly browned. Drain, crumble, and set aside.

Remove cooled potatoes from water. Pat dry with a paper towel, and cut in half. Using a small spoon, carefully remove a small amount from center, leaving approximately 1/4 in. rim around each potato. Set reserved potato aside.

In a bowl, mix together reserved potato, sour cream, bacon, seasoned salt, pepper, and chives. Spoon a small amount of mixture into each potato half and place on a baking sheet. Top each potato off with some shredded cheese. Bake for 10 minutes in the pre-heated oven or until the cheese is melted and potatoes are warmed through. Garnish with parsley and serve.

[hosker]

mmmm, i might have to make that this week