Makes 20 Hors D’ Oeuvres
20 Baby Red or White Potatoes-boiled until tender, cooled
1 Cup Sour Cream
4 Tbsp. Fresh Chives -chopped finely
4 Tbsp. Cooked, Finely Chopped Bacon
Salt and Black Pepper to Taste
· Trim off the top and bottom of each boiled potato trimming so they stand upright.Using a melon baller, scoop out 1 or 2 scoops to create a well to fill with the sour cream mixture. Place the hollowed out potatoes directly on the serving platter.
· Combine the sour cream with the chives, seasoning to taste with salt and black pepper. Carefully fill up each potato with the sour cream mixture. To finish, carefully place about 1/8 tsp of the bacon on top of each potato and garnish with a small sprig of chive. Enjoy!