Monday, April 4, 2011
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.