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Prep Time
25 Mins
Cook Time
20 Mins
Total Time
45 Mins
Yield
32 pieces (serving size: 1 piece)
Photo: Antonis Achilleos

How to Make It

Step 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.

Step 2

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

Step 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.

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