Ingredients
- 16 small red potatoes
- 6 slices bacon
- 1/2 C reduced fat sour cream
- 3 tbsp snipped fresh chives
- salt and pepper
Preparation
Step 1
1. Scrub potatoes well, place in a pan and cover with cold water by at least 1 inch. Add 1 tsp salt, bring to a boil over medium-high heat and cook until potatoes are tender and a knife can be easily inserted, 15 to 20 minutes.
2. Drain and let cool.
3. Cook bacon over medium heat, turning until crisp. Drain on paper towels. When cool, crumble.
4. Cut potato in half crosswise. Trim a small slice from the bottom of each half so it stands upright.
5. With a melon baller or teaspoon remove center of each potato, leaving 1/4 inch border.
6. Put potato centers in a bowl and mash with sour cream. Season with salt and pepper.
7. Fold in crumbled bacon.
8. Fill each potato half with sour cream mixture and sprinkle with chives.
9. Serve immediately or brown slightly in the oven at a high heat first.