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Stuffed Small Red Potato Appetizer
filled with sour cream, bacon, cheddar cheese and chives

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I created this stuffed small red potato appetizer recipe. I serve them as appetizers and sometimes for lunch with a green salad. I have also put them on a dinner plate with the main entree as a side dish . These appetizers taste just like their big brother... a baked potato!
Serve them hot or cold, I prefer to serve them heated.


Stuffed Small Red Potato Appetizers
source: recipe and photograph created by www.finedinings.com

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Recipe Type: appetizer, potato, cream, bacon, cheese, side dish

Prep Time: 20 min
Total Time: 20 min
Yield: 40 Appetizers

Ingredients

1-1/2 pounds small red potatoes (about 20)
Sea salt
1 cup sour cream
4 bacon slices, cooked crisp, crumbled
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper
2 teaspoons chives, snipped
1/2 cup Cheddar Cheese, finely grated
Fresh rosemary or parsley garnish

Instructions

Bring potatoes to a boil, reduce heat to simmer and continue cooking until they are fork-tender but still firm, about 8 minutes. Drain; put into cold water to stop the cooking action. Cut potatoes in half without tearing the skin. Scoop out centers with a melon baller leaving a 1/4-inch wall. Trim bottoms of potatoes to sit level, season inside with sea salt.

In a medium bowl combine sour cream, bacon, seasoning salt, black pepper and snipped chives. Spoon sour cream mixture into potatoes; sprinkle with cheddar cheese and serve, or if you prefer they can be placed under the broiler until cheese melts. Either way these stuffed red potatoes are very tasty. Garnish with fresh rosemary or parsley.

Potatoes can be served hot or cold as an appetizer or with a green salad.

wine bottle Wine recommendation: Pinot Gris; Chardonnay

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