Ingredients
-
1 1/2
-
4
-
1
-
1/2
-
1/4
-
1/2
-
1
-
1/2
-
-
-
-
-
-
-
Directions
Little Red Potato Bites, These wonderful sour cream, bacon and chive-stuffed red potatoes are a perfect appetizer for any occasion Easy to prepare ahead of time, top off with Cheddar cheese, and broil as your guests arrive , I made these for an office brunch, parsley instead of chives, and I put the cheddar in the potato mixture, then topped with grated parmesan cheese–a no leftovers HIT! (half topped with bacon, half w/o for the vegetarians), gina in ga , I made these for an office brunch, parsley instead of chives, and I put the cheddar in the potato mixture, then topped with grated parmesan cheese–a no leftovers HIT! (half topped with bacon, half w/o for the vegetarians), gina in ga
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Steps
|
1
Done
|
Preheat the Oven to 375 Degrees. |
|
2
Done
|
Place Potatoes in a Saucepan, and Add Enough Water to Cover. |
|
3
Done
|
Bring to Boil, and Cook Until Tender but Still Firm, About 10 Minutes. |
|
4
Done
|
Drain, and Cool in a Bowl of Cold Water. |
|
5
Done
|
Cook Bacon in a Skillet Over Medium-High Heat Until Evenly Browned. |
|
6
Done
|
Drain, Crumble, and Set Aside. |
|
7
Done
|
Remove Cooled Potatoes from Water. |
|
8
Done
|
Pat Dry With a Paper Towel, and Cut in Half. |
|
9
Done
|
Using a Small Spoon, Carefully Remove a Small Amount from Center, Leaving Approximately 1/4 Inch Rim Around Each Potato. |
|
10
Done
|
Set Reserved Potato Aside. |
|
11
Done
|
in a Bowl, Mix Together Reserved Potato, Sour Cream, Bacon, Seasoned Salt, Pepper, and Chives. |
|
12
Done
|
Spoon a Small Amount of Mixture Into Each Potato Half and Place on a Baking Sheet. |
|
13
Done
|
Top Each Potato Off With Some Shredded Cheese. |
|
14
Done
|
Bake For 10 Minutes in the Preheated Oven, or Until Cheese Is Melted and Potatoes Are Warmed Through. |
|
15
Done
|
Garnish With Parsley, and Serve. |
