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makes 40 appetizers
1-1/2 pounds small red potatoes (about 20)
1 cup sour cream
4 bacon slices, cooked crisp, crumbled
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper
2 teaspoons chives, minced
1/2 cup Cheddar Cheese, finely grated
Fresh rosemary garnish
Bring potatoes to a boil, reduce heat to simmer
and continue cooking until they are fork-tender but still firm; put in cold water
to stop the cooking action then drain. Cut each in half
with a sharp knife without tearing the skins. Scoop out centers
of potatoes with a melon baller leaving a 1/4-inch wall. Cut a
thin slice off bottom of each potato allowing them to sit level on a plate.
In a bowl combine sour cream, bacon,
seasoning salt, pepper and chives. Spoon mixture into
halved potatoes and sprinkle with cheese. If you prefer they can be placed
under the broiler to melt the cheese. Garnish with fresh rosemary and serve.
They can be served either hot or cold.
Wine recommendation: Pinot Noir for another stuffed appetizer
like this one
try
Stuffed Small Red Potato Appetizer with Shrimp
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