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Stuffed Baby Potatoes

Photo: Antonis Achilleos
Prep time 25 mins
Cook time 20 mins
Total time 45 mins
Yield 32 pieces (serving size: 1 piece)
Stuffed Baby Potatoes pack plenty of favor in bite-size portions—for under 50¢ a serving! These savory appetizers also present a touch of elegance to your party table. If you don't have chives on hand, minced scallions will do the trick. 

Ingredients

  • 16 small red potatoes
  • Salt and pepper
  • 6 slices bacon
  • 1/2 cup reduced-fat sour cream
  • 3 tablespoons snipped fresh chives

Nutrition Information

  • calories 79
  • fat 2 g
  • satfat 1 g
  • protein 2 g
  • carbohydrate 14 g
  • fiber 1 g
  • cholesterol 5 mg
  • sodium 98 mg

How to Make It

  1. Scrub potatoes well, place in a pan and cover with cold water by at least 1 inch. Add 1 tsp. salt, bring to a boil over medium-high heat and cook until potatoes are tender and a knife can be inserted easily, 15 to 20 minutes. Drain; let cool.

  2. Cook bacon in a skillet over medium heat, turning, until crisp, about 12 minutes. Drain on paper towels. When cool, crumble bacon.

  3. Cut each potato in half crosswise. Trim a small slice from the bottom of each half so it stands upright. With a melon baller or teaspoon, remove center of each potato, leaving a 1/4-inch border. Put potato flesh in a bowl and mash with sour cream; season with salt and pepper. Fold in crumbled bacon. Fill each potato half with sour cream mixture and sprinkle with chives (you may have some filling left over). Serve immediately.