Stuffed Small Red Potato Appetizer

• 1 1/2 lbs small red potatoes (about 20)
• 1 cup sour cream
• 4 slices bacon, cooked crisp & crumbled
• 1/2 teaspoon seasoning salt
• 1/4 teaspoon cracked black pepper
• 2 teaspoons fresh chives, minced
• 1/2 cup cheddar cheese, shredded or 1/2 cup parmesan cheese
• fresh parsley, minced

1. Cook whole unpeeled potatoes in boiling water until fork-tender but not mushy; Place in cold water to stop cooking; carefully cut each cooked potato in half; With a melon baller or small spoon, scoop out centers, leaving a 1/4-inch shell of pulp in skins(Use centers for soups or salads).
2. 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 covered and refrigerated at this point for up to 24 hours and completed later).
3. 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.

red potatoes, sour cream, bacon, seasoning salt, cracked black pepper, fresh chives, cheddar cheese, fresh parsley

Taken from www.food.com/recipe/stuffed-small-red-potato-appetizer-127172 (may not work)