Stuffed Small Red Potato Appetizer
By á-41955
Ingredients
- 1 1/2 lbs small red potatoes (about 20)
- 1 cup sour cream
- 4 slices bacon, cooked crisp & crumbled
- 1/2 teaspoon seasoning salt
- 1/4 teaspoon cracked black pepper
- 2 teaspoons fresh chives, minced
- 1/2 cup cheddar cheese, shredded or 1/2 cup parmesan cheese
- fresh parsley, minced
Details
Adapted from food.com
Preparation
Step 1
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).
2
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).
3
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.
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