Stuffed Mini Potatoes

INGREDIENTS:
1 1/2 lb.. small red potatoes (about 20)
1/2 pint dairy sour cream (1 cup)
4 bacon slices, cooked crisp, crumbled
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 teaspoons minced chives
1/2 cup shredded cheddar cheese
Minced parsley

DIRECTIONS:
Cook whole unpeeled potatoes in boiling water till fork
tender but not mushy. Place in cold water to stop cooking;
cut each cooked potato in half. With a melon baller or
small spoon, scoop out centers, leaving a 1/4" shell
of pulp in skins. Use centers for soups or salads. In a
small bowl, combine sour cream, bacon, seasoned salt,
pepper and chives. Spoon sour cream mixture evenly into
centers of cooked potatoes. Sprinkle tops with cheese.
Arrange on a baking sheet. (May be covered with plastic
wrap and refrigerated refrigerated at this point for up
to 24 hours and completed later.) When ready to serve,
preheat broiler. Place stuffed potatoes under broiler
until cheese melts. Arrange on a platter or serving
plate. Garnish with parsley.

YIELD: About 40