bacon potato bites

Inspiration: the chew
Prep: 15 minutes
Cook: 20 minutes
Serves: 40

 Description: These are a classic and never go out of style. They are a bit labor intensive, but yield a whole bunch of tasty potatoes. The best trick I have learned is to cut the potatoes before you cook them in water. These little guys split really easy and this avoids that.


Ingredients
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



Directions

1. Take raw potatoes and cut in half. Using a small spoon, carefully remove a small amount from center, leaving approximately 1/4 inch rim around each potato. 
2. Place potatoes shells and filling 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.
3. Cook bacon in a skillet over medium-high heat until evenly browned. Drain, crumble, and set aside.
4. 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.
5. 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.
6. Bake for 10 minutes at 375, or until cheese is melted and potatoes are warmed through. Garnish with parsley, and serve.