STUFFED BABY POTATOES (Adapted from my recipes)
16 small red potatoes
Salt and pepper
5-6 slices bacon
1/2 cup reduced-fat sour cream
3 TBSP snipped fresh chives
shredded cheddar cheese, optional
Scrub potatoes well, place in a pan and cover with cold water by at least 1 inch.
Add 1 tsp salt, bring to a boil over medium-high heat and cook until potatoes are tender and a knife can be inserted easily, 15 to 20 minutes. Drain; let cool.
Cook bacon in a skillet (or microwave for ~ 4 minutes) over medium heat, turning, until crisp, about 12 minutes. Drain on paper towels. When cool, crumble bacon.
Cut each potato in half crosswise.
Trim a small slice from the bottom of each half so it stands upright. With a melon baller or teaspoon, remove center of each potato, leaving a 1/4-inch border.
Put potato flesh in a bowl and mash with sour cream; season with salt and pepper.
Fold in crumbled bacon and chives. Fill each potato half with sour cream mixture.
Top with cheddar cheese sprinkles if using.
Serve immediately or if preparing in advance, refrigerate, then bake for about 15 minutes at 350 degrees F.
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