Stuffed Baby Potatoes with Chive Sour Cream and Bacon - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Stuffed Baby Potatoes with Chive Sour Cream and Bacon

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    NEWSLETTERS

    Top 5 Reasons to Have an Annual Physical
    Potatos are the star of this appetizing appetizer.

    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!