- 24 small red potatoes
- 1/4 cup butter, cubed
- 1/2 cup parmesan cheese, shredded, divided
- 1/2 cup cooked bacon, crumbled
- 2/3 cup sour cream
- 1 egg, beaten
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon paprika
Scrub potatoes and place in a large saucepan. Add water to cover potatoes. Bring to a boil then reduce heat and cover. Cook for 15-20 minutes until potatoes are tender. Drain. When cool cut a thin slice off the top of each little red and off the bottom too if they don’t sit well. Carefully scoop out the pulp leaving only a thin shell.
In a large bowl, mash the potato tops and scooped-out pulp with butter. Setting aside 2 tbsp each cheese and bacon, add the remaining to potatoes. Add sour cream, egg, salt & pepper to taste. Fill potato shells with this mixture and top with reserved cheese and bacon. Sprinkle on a little paprika.
Place stuffed potatoes in an ungreased 15x10x1 baking pan. Bake at 375° for 12-18 minutes or until a thermometer reaches