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1
Put the potatoes into a large pot and cover with cold water.
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2
Bring to a boil over medium heat and add a generous pinch of salt.
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3
Cook for 8 minutes so they are tender but still slightly firm.
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4
Strain and let them cool.
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5
When they are cool, cut them in half and carefully scoop out the insides using a teaspoon or melon baller to form a cup.
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6
(Reserve the scooped out insides for Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing).
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7
Preheat the oven to 400 degrees F.
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8
Put the potato cups into a large bowl, add the oil, rosemary and season with salt and pepper, to taste.
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9
Carefully toss the potato cups to coat them with the oil.
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10
Arrange the potatoes, cut side up, on a baking sheet and bake until the cups are browned and crisp, about 15 to 20 minutes.
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11
While the potatoes are baking, put the bacon into a cold skillet and cook over medium heat until crisp.
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12
Drain the bacon well on a baking sheet lined with a brown paper bag.
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13
(Reserve 2 pieces of bacon for Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing.)
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14
Chop the remaining 6 pieces.
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15
In a bowl stir together the sour cream, mustard, 1 tablespoon chives, the chopped bacon, and salt and pepper, to taste.
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16
Arrange the potatoes onto a serving plate and fill each with a spoonful of the sour cream and bacon mixture.
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17
Garnish with the remaining chives and serve immediately.
