Stuffed Baby Red Potatoes

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 large bowl, mash the potato tops and pulp with butter.

Set aside 2 T 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-inch by 10-inch by 1 inch baking pan.

Bake at 375 degrees for 12-18 minutes or until a thermometer reads 160 degrees.