 |
Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 32 |
|
Stuffed Baby Potatoes pack plenty of favor in bite-size portions—for under 50¢ a serving! These savory appetizers also present a touch of elegance to your party table. If you don't have chives on hand, minced scallions will do the trick. Ingredients:
16 small red potatoes |
salt and pepper |
6 slices bacon |
1/2 cup reduced-fat sour cream |
3 tablespoons snipped fresh chives |
Directions:
1. Scrub potatoes well, place in a pan and cover with cold water by at least 1 inch. Add 1 tsp. salt, bring to a boil over medium-high heat and cook until potatoes are tender and a knife can be inserted easily, 15 to 20 minutes. Drain; let cool.
2. Cook bacon in a skillet over medium heat, turning, until crisp, about 12 minutes. Drain on paper towels. When cool, crumble bacon.
3. Cut each potato in half crosswise. Trim a small slice from the bottom of each half so it stands upright. With a melon baller or teaspoon, remove center of each potato, leaving a 1/4-inch border. Put potato flesh in a bowl and mash with sour cream; season with salt and pepper. Fold in crumbled bacon. Fill each potato half with sour cream mixture and sprinkle with chives (you may have some filling left over). Serve immediately.
|
|