15 new potatoes (1 1/2 lbs)
4 oz Philadelphia Cream Cheese (softened)
2 Tbsp sour cream
2 Tbsp grated Parmesan cheese
4 slices bacon (cooked and crumbled)
2 Tbsp chopped fresh chives
Cook potatoes in boiling water in large saucepan 15 minutes or until tender.
Mix cream cheese, sour cream and Parmesan. Refrigerate until ready to use.
Drain potatoes. Cool slightly. Cut in half, then cut small piece from rounded bottom of each. Place, bottom sides down, on platter. Top with cream cheese mixture, bacon and chives.
My whole family loves these, and they're easy to make.