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Stuffed Small Red Potato Appetizer




Source of Recipe


Internet


List of Ingredients




makes 40 appetizers

1 1/2 pounds very small red potatoes (about 20)
1 cup sour cream
4 bacon slices, cooked crisp, crumbled
1/2 teaspoon seasoned salt
1/4 teaspoon freshly cracked black pepper
2 teaspoons 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 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 and 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.

Recipe