Tiny, bite sized goodness!
Ingredients:
- 30 very small red potatoes
- 1 lb cheddar cheese, shredded
- 4 oz sour cream
- ¼ lb butter
- salt and pepper
- 2 Tab chives, minced
Directions:
- Cook whole potatoes in boiling water until tender and then cool.
- Cut potatoes in half.
- Cut a small slice off the bottom so they will stand upright.
- Scoop out some of the flesh of each potato half with a melon baller or small spoon.
- Mix flesh with cheese, sour cream, butter, salt and pepper (to taste)
- Stir in chives.
- Spoon potato mixture into potato shells.
- Bake at 350° until heated through.
- Serve warm in chaffing dish.
Serves: 60 pieces
Source: Colorado Homes and Lifestyles
