stuffed baby red potatoes

Ingredients

• 24 small red potatoes (about 2.5 pounds)
• 1/4 c. butter, cubed
• 1/2 c. shredded Parmesan cheese, divided
• 1/2 c. crumbled cooked bacon, divided
• 2/3 c. sour cream
• 1 egg, lightly beaten
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/8 tsp. paprika

1.  Scrub potatoes; place in a large saucepan and cover with water.  Bring to a boil.  Reduce heat; cover and cook for 15-20 minutes or until tender.  Drain.
2. When cool enough to handle, cut a thin slice off the top of each potato.  Scoop out the pulp, leaving a thin shell. (Cut thin slices from the potato bottoms to level if necessary)
3. In a large bowl, mash the potato tops and pulp with butter.  Set aside 2 tablespoons each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes.  Stir in the sour cream, egg, salt, and pepper.  Spoon mixture into potato shells.  Top with remaining cheese and bacon; sprinkle with paprika.
4. Place in an ungreased 15-in. x 10-in x 1-in. baking pan.  Bake at 375 for 12-18 minutes or until potatoes are heated through.

So, when I opened my big mouth and said I was going to make these, I think I forgot what I pain anything resembling twice-baked can be.  It actually wasn't too bad as far as prep goes; of course, I couldn't find super tiny red potatoes (thank goodness) so they were actually a bit bigger than I believe was intended.  While they may not have been as cute and they might have been if I had found the super-tiny potatoes, these had a fantastic texture and nice creamy/rich flavor.  This recipe is a keeper!

*taste of home appetizers and small plates