15 small red potatoes
4 ounces cream cheese, room temperature
4 tbsp sour cream
4 tbsp parmesan cheese, grated
2 tbsp chopped chives
4 strips bacon, cooked and crumbled
Boil potatoes until done, but not mushy. Cool slightly. Cut in half. Cut a little from the bottom of each half. Mix cheeses and sour cream. Place a dollop on each half. Sprinkle chives and crumbled bacon over each half. Can be served warm or cold.
Now here’s what I did. Did not find small red potatoes at the store; so, I bought a bag of fingerlings. Sorted and got enough for a double recipe. Cooked in salted water. These potatoes are an assortment; so, each kind cooked differently. The Yukons and the “pink” ones cooked just right. The baking and the dark ones were crumbly, but I used them all. Some of them did not need to have the little bit take off the bottom. They just sat up nicely. Of course, I used all the 8 oz pkg of cream cheese (Neu–the lower fat one), half a cup of low fat sour cream, 1/2 cup fresh parmesan that I grated myself and 1/2 cup grated cheddar from Ireland. Sprinkled some freshly ground black pepper. Followed directions and put the plate in the microwave and heated about 1 minute on high. Stayed warm enough for me to drive the 5 blocks to the party. Tasted good with the Guinness.
Mini Potato Bites=Big Hit!