Stuffed Small Red Potato Appetizer

[Roxy]

Stuffed Small Red Potato Appetizer:

 

1-1/2 lbs. very small red potatoes, about 20

1 cup sour cream

4 slices bacon, cooked crisp, crumbled

1/2 tsp. Seasoned Salt

1/4 tsp. freshly cracked black pepper

2 tsp. minced fresh chives

1/2 cup Cheddar Cheese, shredded or Parmesan Cheese

Fresh Parsley, minced

 

Cook whole unpeeled potatoes in boiling water until fork-tender but not mushy. Place in cold water to stop cooking; carefully cut each cooked potato in half. With a melon baller or small spoon, scoop out centers, leaving a 1/4-inch shell of pulp in skins. (Use the centers for soups or salads.)

 

In a small bowl, combine sour cream, bacon, seasoned salt, pepper and chives. Spoon the sour cream mixture evenly into centers of cooked potatoes. Sprinkle tops with cheese. Arrange on a baking sheet. (May be covered and kept 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 broiled appetizers on a platter or serving plate. Garnish with parsley.