1. Preheat the oven to 375*F. Place potatoes in a saucepan, and add enough water to cover. Bring to boil, and cook until tender but still firm, about 10 minutes. Drain, and cool in a bowl of cold water.
2. Cook bacon in a skillet over medium-high heat until evenly browned. Drain, crumble, and set aside.
3. Remove cooled potatoes from water. Pat dry with a paper towel, and cut in half. Using a small spoon, carefully remove a small amount from center, leaving approximately 1/4 inch rim around each potato. Set reserved potato aside.
4. In a bowl, mix together reserved potato, sour cream, bacon, seasoned salt, pepper, and chives. Spoon a small amount of mixture into each potato half and place on a baking sheet. Top each potato off with some shredded cheese.
5. Bake for 10 minutes in the preheated oven, or until cheese is melted and potatoes are warmed through. Garnish with parsley, and serve.
My Note: I cooked my potatoes in the micowave for abcou 5 minues. Cut the edges, so they could stand on their own without rolling. An easy trick for these potatoes is to cut in half raw. Scoop out the potato. Salt water and boil the skins. Red potatos are very easy to scoop out raw. Cook the scooped out potato as you would mashed potates. and proceed with receipe. saves time and aggrevation of skins breaking. I used my processor to mix butter, cream cheese, salt, pepper, onion powder, & parsley to my taste. I coated the skins with olive oil to get them crisp and baked for 15 minutes. I added some garlic powder and melted butter. I thought it was better with these additions, more calories, but I never skimp on calories when I am feeding guests.
Apparently our small red potatoes were larger than Maddiecat's as it only took 10 to make 1 1/2 lbs. I just boiled them for about 16 minutes until firm but tender. I also didn't have chives so I grated in about 1 tsp of onion. The result was outstanding. I do think they are too rich to be used as a side dish as I recommended the first time, but they are a real winner as an appetizer.