Bacon and Cheese Baby Potato Bites

Boil, steam or microwave potatoes until just tender; drain. Cool.

Preheat oven to moderately hot.

Cut shallow slice from top of each potato; using a melon-baller, scoop out about two-thirds of the flesh of each potato. Reserve flesh.

Cook bacon in small heated frying pan until crisp; drain on absorbent paper, chop finely.

Mash reserved potato flesh in small bowl with butter, mustard, cheese and sour cream; stir in half of the bacon and half of the chives. Divide filling among hollowed-out potatoes; sprinkle with remaining bacon. Place potatoes on oiled oven tray. Bake, uncovered, in moderately hot oven about 15 minutes or until heated through.

Sprinkle potato bites with remaining chives after baking.