Ingredients:
1 1/2 pounds small round red potatoes
4 slices bacon
1 cup sour cream
1/2 teaspoon seasoned salt
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1/4 teaspoon black pepper
1 tablespoon chopped fresh chives
1/2 cup shredded Cheddar cheese
parsley
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Directions:
1. | Preheat the oven to 375 degrees F (190 degrees C). Place potatoes in a saucepan, and add enough water to cover. Bring to boil, and cook until tender but still firm, about 10 minutes. Drain, and cool in a bowl of cold water. |
2. | Cook bacon in a skillet over medium-high heat until evenly browned. Drain, crumble, and set aside. |
3. | Remove cooled potatoes from water. Pat dry with a paper towel, and cut in half. Using a small spoon, carefully remove a small amount from center, leaving approximately 1/4 inch rim around each potato. Set reserved potato aside. |
4. | In a bowl, mix together reserved potato, sour cream, bacon, seasoned salt, pepper, and chives. Spoon a small amount of mixture into each potato half and place on a baking sheet. Top each potato off with some shredded cheese. |
5. | Bake for 10 minutes in the preheated oven, or until cheese is melted and potatoes are warmed through. Garnish with parsley, and serve. |
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