Ingredients Jump to Instructions ↓

  1. 24 small red potatoes (about 2-1/2 pounds)

  2. 1/4 cup butter, cubed

  3. 1/2 cup shredded Parmesan cheese, divided

  4. 1/2 cup crumbled cooked bacon, divided

  5. 2/3 cup BREAKSTONE'S® Sour Cream

  6. 1 egg, lightly beaten

  7. 1/2 teaspoon salt

  8. 1/8 teaspoon pepper

  9. 1/8 teaspoon paprika

Instructions Jump to Ingredients ↑

  1. Scrub potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. When cool enough to handle, cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. (Cut thin slices from potato bottoms to level if necessary.) In a large bowl, mash the potato tops and pulp with butter. Set aside 2 tablespoons each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes. Stir in the sour cream, egg, salt and pepper. Spoon mixture into potato shells. Top with remaining cheese and bacon; sprinkle with paprika. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 12-18 minutes or until heated through. Yield: 2 dozen.


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