Stuffed New Potatoes
1 1/2 lb.. small red potatoes (about 20)
1/2 pint dairy sour cream (1 cup)
4 bacon slices, cooked crisp, crumbled
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 teaspoons minced chives
1/2 cup shredded cheddar cheese (2 oz) or
grated parmesan cheese (1 1/2 oz)
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
With a melon baller or small spoon, scoop out centers, leaving
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 refrigerated at this point for up to 24 hours and completed
If refrigerating, cover with plastic wrap.
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. Makes about 40 appetizers.
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