Stuffed New Potatoes
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1 1/2 lb.. small red potatoes (about 20)
1/2 pint dairy sour cream (1 cup)
4 bacon slices, cooked crisp, crumbled
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 teaspoons minced chives
1/2 cup shredded cheddar cheese (2 oz) or
grated parmesan cheese (1 1/2 oz)
Minced parsley
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Cook whole unpeeled potatoes in boiling water till fork tender
but not mushy.
Place in cold water to stop cooking; cut each cooked potato in
half.
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.
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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. Makes about 40 appetizers.
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