| | Directions | | Place potatoes in large saucepan. Add enough water to cover. Bring to boil. Reduce heat to medium-low. Cook 15 minutes or until potatoes are tender. Meanwhile, mix cream cheese, sour cream and parmesan cheese, cover. Refrigerate until ready to use. Drain potatoes. Cool slightly. Cut potatoes in half, cut small piece from bottom of each potato half so potato lies flat. Place on serving platter. Top each potato half with 1 tsp of the cream cheese mixture. Sprinkle with bacon and chives. |
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| Ingredients | | - |  | 1 1/2 pounds new potatoes |
| - | | 4 ounces cream cheese, softened |
| - | | 2 tablespoons sour cream |
| - | | 2 tablespoons grated parmesan cheese |
| - | | 4 slices bacon, cooked, drained and crumbled |
| - | | 2 tablespoons fresh chives |
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