Creamy Cheese And Bacon Baby Red Potatoes

• 24 red small potatoes
• 1/4 cup butter, softened
• 1/2 cup shredded parmesan cheese
• 5 ounces soft herb cheese
• 1/2 cup bacon, cooked and crumbled
• 1/3 cup sour cream
• 1 egg, beaten
• 1/2 teaspoon salt
• black pepper, to taste
• 12 small tomatoes, sliced in half

1. Preheat oven to 375. Clean potatoes and place in a pot and covered with water. Bring to a boil. Reduce heat. Cover and cook for 20 minutes or until potatoes are tender. Drain.
2. Cut a thin slice off the top of potatoes and scoop out inside of potatoes.
3. In a bowl, mash scooped out potato with butter. Add cheeses and bacon to potatoes. Mix in sour cream, egg salt and pepper. Spoon mixture into potato shells.
4. Place in a baking pan. Bake at 375u0b0 for 15 minutes or until heated through. Top each potato with a tomato half.

red small potatoes, butter, parmesan cheese, herb cheese, bacon, sour cream, egg, salt, black pepper, tomatoes

Taken from food52.com/recipes/33045-creamy-cheese-and-bacon-baby-red-potatoes (may not work)