Categories: Appetizers, Sides

Ingredients

• 2 lb baby Yukon Gold potatoes
• 1 brick (8oz) cream cheese, softened
• 1/4 cup sour cream
• 1/4 cup crumbled cooked bacon
• 2 scallions, thinly sliced (green part only)
• 1/2 cup mild shredded cheddar cheese
• salt & pepper to taste
• chopped fresh parsley for garnish

Directions

1. Preheat your oven to 375 degrees.

2. In a saucepan, add the potatoes and cover with water. Boil the potatoes over medium high heat until tender. Drain and allow to cool. When the potatoes are cool enough to handle, cut off a small piece of each end – this allows the potatoes to sit flat. With the ends cut off, cut the each potato in half, crosswise. Carefully scoop out the middles of each potato half with a melon baller. Save the scooped out potatoes to use later or for another recipe. After yourepeat this with all your potatoes, you should have these little potato cups that sit flat on its bottom.

3. In a medium bowl, combine the remaining ingredients except for the parsley for the filling. Carefully fill each potato cup with the filling. Bake the filled potato cups in the preheated oven for 10-12 minutes, or until the filling has browned nicely. Remove from oven and allow them to cool slightly before service.

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