Stuffed New Potatoes
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.
Makes about 40 appetizers.
Razzle Dazzle Recipes
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