1 1/2 lbs. very sm. new potatoes (20)
1/2 pt. sour cream (1 c.)
4 bacon slices, cooked crisp, crumbled
1/2 tsp. seasoned salt
1/4 tsp. pepper
2 tsp. minced chives
1/2 c. shredded cheddar
Parsley for garnish

Cook whole unpeeled potatoes. When tender, place in cold water to stop cooking. Cut each potato in half. Using a melon baller scoop out center, leaving 1/4" shell.

In a small bowl combine sour cream, bacon, seasoned salt, pepper and chives. Spoon sour cream mixture into center of each potato. Sprinkle top with cheese. Arrange on a baking sheet. Place under broiler to melt cheese. You may make these ahead and refrigerate up to 24 hours, and then broil when ready. Makes 40.