Stuffed New Potatoes

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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)

Minced parsley

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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 1/4"

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 later.

If refrigerating, cover with plastic wrap.

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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.