Mini Potato Bites

OK, so this recipe was one of the first recipes I ever posted on here and they continue to be one of my all-time favorite appetizers.  But I'm reposting them because I'm afraid they're lost back there at the beginning of the blog and I finally have a picture of them!  I've never posted a picture before because they never last long enough to get one.  They're usually gone in an instant.  But I made them tonight for just me and my boys and insisted on a picture BEFORE they were allowed to touch them.  They're quick, easy, delicious and always popular. I  love these things.

1-1/2 lb. new (red) potatoes (about 10-15 potatoes--smaller ones work best)
4 oz. (1/2 of 8-oz. pkg.) Sour Cream and Chive Cream Cheese, softened (regular cream cheese will work in a pinch)
2 Tbsp. Sour Cream
2 Tbsp. Parmesan Cheese
4 slices Bacon, cooked, crumbled
2 Tbsp. snipped fresh chives
shredded cheese (optional)

1.  PLACE potatoes in large saucepan; add enough water to cover. Bring to boil. Reduce heat to medium-low; cook 15 min. or until potatoes are tender.

2.  MEANWHILE, mix cream cheese, sour cream and Parmesan cheese; cover. Refrigerate until ready to use.

3.  DRAIN potatoes. Cool slightly. Cut potatoes in half; cut small piece from bottom of each potato half so potato lies flat. Place on serving platter. Top each potato half with 1 tsp. of the cream cheese mixture. (I usually pipe the topping on, as I would frosting, for nicer presentation.)  Sprinkle with bacon and chives, and cheese if desired.

 I always like to pop mine back in the oven for a couple minutes to warm them up and melt the cheese on top.