Recipe Instructions:
6 new potatoes (I picked 6 because that's how many I had in the fridge - but by all means scale UP for your party)
3 tablespoons sour cream
2 tablespoons finely shredded sharp cheddar
1 tablespoon minced fresh chives
3 strips crispy cooked bacon
salt and pepper
Directions
Boil the potatoes in salted water until they are tender. Drain and cool. Heat the oven to 350
Cut them in half - I let them roll to resting so I know where to cut them (cut horizontally from the resting place) that way they won't roll around on a serving platter. Scoop out the middle of each - this is a perfect job for your melon baller.
Mash the potato middles - if you have a potato ricer now is a good time to use it. If not, just mash with a fork or something. Mash in the sour cream and a few cranks of pepper. Now stir in the cheese. Crumble in the bacon and then fold it and the chives in. Taste and see if you need more salt or pepper. I didn't.
Using that handy melon baller (or a wee spoon) fill the potato halves back up. You can pat the filling into place with damp fingers if you like.
Spray a baking dish or lightly brush with oil and bake the taters until they are brown and irresistible. About 30 minutes or so usually. Allow them to cool some before serving - musn't burn the party goers mouths!!!
