Crispy Baby Potato Bites with Sour Cream and Bacon

1. 1

   Put the potatoes into a large pot and cover with cold water.

2. 2

   Bring to a boil over medium heat and add a generous pinch of salt.

3. 3

   Cook for 8 minutes so they are tender but still slightly firm.

4. 4

   Strain and let them cool.

5. 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.

6. 6

   (Reserve the scooped out insides for Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing).

7. 7

   Preheat the oven to 400 degrees F.

8. 8

   Put the potato cups into a large bowl, add the oil, rosemary and season with salt and pepper, to taste.

9. 9

   Carefully toss the potato cups to coat them with the oil.

10. 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.

11. 11

    While the potatoes are baking, put the bacon into a cold skillet and cook over medium heat until crisp.

12. 12

    Drain the bacon well on a baking sheet lined with a brown paper bag.

13. 13

    (Reserve 2 pieces of bacon for Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing.)

14. 14

    Chop the remaining 6 pieces.

15. 15

    In a bowl stir together the sour cream, mustard, 1 tablespoon chives, the chopped bacon, and salt and pepper, to taste.

16. 16

    Arrange the potatoes onto a serving plate and fill each with a spoonful of the sour cream and bacon mixture.

17. 17

    Garnish with the remaining chives and serve immediately.

* Per serving · 4 servings · Values may vary.