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1.
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Preheat the oven to 375*F. Place potatoes in a saucepan, and add enough water to cover.
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Bring to boil, and cook until tender but still firm, about 10 minutes.
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Drain, and cool in a bowl of cold water.
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2.
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Cook bacon in a skillet over medium-high heat until evenly browned.
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Drain, crumble, and set aside.
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3.
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Remove cooled potatoes from water.
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Pat dry with a paper towel, and cut in half.
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Using a small spoon, carefully remove a small amount from center, leaving approximately 1/4 inch rim around each potato.
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Set reserved potato aside.
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4.
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In a bowl, mix together reserved potato, sour cream, bacon, seasoned salt, pepper, and chives.
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Spoon a small amount of mixture into each potato half and place on a baking sheet.
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Top each potato off with some shredded cheese.
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5.
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Bake for 10 minutes in the preheated oven, or until cheese is melted and potatoes are warmed through.
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Garnish with parsley, and serve.
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My Note: I cooked my potatoes in the micowave for abcou 5 minues.
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Cut the edges, so they could stand on their own without rolling.
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An easy trick for these potatoes is to cut in half raw.
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Scoop out the potato.
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Salt water and boil the skins.
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Red potatos are very easy to scoop out raw.
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Cook the scooped out potato as you would mashed potates.
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and proceed with receipe.
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saves time and aggrevation of skins breaking.
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I used my processor to mix butter, cream cheese, salt, pepper, onion powder, & parsley to my taste.
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I coated the skins with olive oil to get them crisp and baked for 15 minutes.
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I added some garlic powder and melted butter.
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I thought it was better with these additions, more calories, but I never skimp on calories when I am feeding guests.
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Apparently our small red potatoes were larger than Maddiecat's as it only took 10 to make 1 1/2 lbs.
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I just boiled them for about 16 minutes until firm but tender.
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I also didn't have chives so I grated in about 1 tsp of onion.
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The result was outstanding.
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I do think they are too rich to be used as a side dish as I recommended the first time, but they are a real winner as an appetizer.
