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Total Time
1hr
Prep 15 mins
Cook 45 mins

These wonderful sour cream, bacon and chive-stuffed red potatoes are a perfect appetizer for any occasion. Easy to prepare ahead of time, top off with Cheddar cheese, and broil as your guests arrive.

Ingredients Nutrition

Directions

  1. Preheat the oven to 375 degrees.
  2. Place potatoes in a saucepan, and add enough water to cover.
  3. Bring to boil, and cook until tender but still firm, about 10 minutes.
  4. Drain, and cool in a bowl of cold water.
  5. Cook bacon in a skillet over medium-high heat until evenly browned.
  6. Drain, crumble, and set aside.
  7. Remove cooled potatoes from water.
  8. Pat dry with a paper towel, and cut in half.
  9. Using a small spoon, carefully remove a small amount from center, leaving approximately 1/4 inch rim around each potato.
  10. Set reserved potato aside.
  11. In a bowl, mix together reserved potato, sour cream, bacon, seasoned salt, pepper, and chives.
  12. Spoon a small amount of mixture into each potato half and place on a baking sheet.
  13. Top each potato off with some shredded cheese.
  14. Bake for 10 minutes in the preheated oven, or until cheese is melted and potatoes are warmed through.
  15. Garnish with parsley, and serve.
Most Helpful

5 5

I made these for an office brunch, parsley instead of chives, and I put the cheddar in the potato mixture, then topped with grated parmesan cheese--a no leftovers HIT! (half topped with bacon, half w/o for the vegetarians), gina in ga.