Roasted Potato Bites

12 "B" size red potatoes (about 2 inches in diameter), unpeeled

1/4 tsp ground black pepper

1 Tbls olive or vegetable oil

4 oz chive and onion cream cheese spread

2 garlic cloves, pressed

3 Tbls sour cream

1/2 tsp salt

Optional toppings such as grated cheddar cheese, bacon bits and snipped fresh chives

Preheat oven to 425�F. Cut potatoes in half crosswise. Cut a thin slice off bottom of each potato half. Carefully scoop out a small amount of pulp from each potato half using Cook's Corer.

In Classic Batter Bowl, combine oil, garlic pressed with Garlic Press, salt and black pepper. Add potato halves; toss to coat. Place potato halves, hollowed side down, on Medium Bar Pan. Bake 30-32 minutes or until deep golden brown and tender. Remove from oven; cool slightly.

In Small Batter Bowl, combine cream cheese spread and sour cream; whisk until smooth using Stainless Whisk. Attach desired tip to Easy Accent Decorator; fill with cream cheese mixture and pipe evenly into hollowed potato halves. Sprinkle with toppings, if desired. Place on serving platter; serve slightly warm.

Makes 24 appetizers