Tuesday, August 10, 2010

Mini Loaded Potato Bites

15 new red potatoes
4 oz Cream Cheese (softened)
2 Tbsp Sour Cream
2 Tbsp shredded Cheddar Cheese
4 slices of bacon (cooked and crumbled)
2 Tbsp chopped fresh chives

Cook potatoes in boiling water in large saucepan 15 minutes or until tender.

Meanwhile, mix cream cheese, sour cream and Cheddar cheese.  Refrigerate until ready to use.

Drain potatoes.  Cool and then cut in half.  Cut small piece from the bottom of each potato half so it will sit flat.  Place on platter and top with cream cheese mixture, bacon and chives.

Serve while still warm.

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