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
No Portion of this site
is to be reproduced without permission
Copyright �2002 - 2012