Red potato bites

"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."

Yields 40 pieces.

1 1/2 pounds small round red potatoes

4 slices bacon

1 cup sour cream

1/2 teaspoon seasoned salt

1/4 teaspoon black pepper

1 tablespoon chopped fresh chives

1/2 cup shredded Cheddar cheese

parsley

1 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.

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.