Savory Mini Stuffed Potatoes

• - medium red potatoes King Sooper's 5 lb For $1.88 thru 02/09
• 4 slices OSCAR MAYER Bacon, cooked, drained and finely chopped Rite Aid 2 For $7.00 thru 02/06
• 3 Tbsp. roasted red peppers, brunoise
• 1 cup shredded Cheddar cheese, divided Target 2 For $5.00 thru 02/06
• 2-1/2 Tbsp. GREY POUPON Bistro Sauce
• 2 Tbsp. sour cream
• 4 tsp. red onions, brunoise
• 1/3 cup butter
• 1/3 cup whipping cream
• 2 tsp. flat-leaf parsley, finely chopped
• 2 tsp. fresh chives, finely chopped
• to taste salt and black pepper
• 84 each new red potatoes (1-1/2 inch), hollowed out King Sooper's 5 lb For $1.88 thru 02/09

1. Cook medium red potatoes in boiling water 15 min.
2. or until tender; drain.
3. Rinse with cold water; drain well.
4. Place in 6-qt.
5. bowl of electric mixer fitted with paddle attachment.
6. Beat on medium speed 30 sec.
7. or just until broken up.
8. Add bacon, red peppers, 3 Tbsp.
9. of the cheese (or 1-1/2 Tbsp.
10. of the cheese for trial recipe), the bistro sauce, sour cream and onions; mix just until blended.
11. Set aside.
12. Place butter in saucepan.
13. Add cream; cook just until butter is melted and mixture is well blended, stirring occasionally.
14. Stir into potato mixture until well blended.
15. Add parsley, chives, salt and black pepper; mix well.
16. Spoon into pastry bag fitted with fluted tip.
17. Pipe about 1-1/2 tsp.
18. of the potato mixture into each hollowed out new potato.
19. Place in parchment paper-lined full sheet pan.
20. Sprinkle evenly with remaining cheese.
21. Bake in 350 degrees F-convection oven 8 to 10 min.
22. or until filling is heated through and cheese is melted.

red potatoes, bacon, red peppers, cheddar cheese, poupon, sour cream, red onions, butter, whipping cream, flatleaf parsley, fresh chives, salt, new red potatoes

Taken from www.kraftrecipes.com/recipes/savory-mini-stuffed-potatoes-107948.aspx (may not work)