Rating: 4.5 stars
158 Ratings
  • 5 star values: 85
  • 4 star values: 55
  • 3 star values: 15
  • 2 star values: 2
  • 1 star values: 1

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. A friend forwarded me this recipe and I cherish it.

Recipe Summary

cook:
20 mins
additional:
10 mins
total:
45 mins
prep:
15 mins
Servings:
40
Yield:
40 pieces
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). 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.

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  • Cook bacon in a skillet over medium-high heat until evenly browned. Drain, crumble, and set aside.

  • 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.

  • 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.

  • Bake for 10 minutes in the preheated oven, or until cheese is melted and potatoes are warmed through. Garnish with parsley, and serve.

Nutrition Facts

36 calories; protein 1.3g; carbohydrates 3g; fat 2.2g; cholesterol 5.3mg; sodium 47.1mg. Full Nutrition
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