Stuffed Baby Red Potatoes

Ingredients

• 24 small red potatoes (about 2 1/2 pounds)
• 1/4 cup butter, melted
• 1/2 cup parmesan cheese, shredded and divided
• 1/2 cup cooked bacon, crumbled and divided
• 2/3 cup sour cream
• 1 egg, beaten
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon paprika

Directions

1. 1

   Scrub potatoes; place in a large saucepan and cover with water.

2. 2

   Bring to a boil.

3. 3

   Reduce heat; cover and cook for 15-20 minutes or until tender; drain.

4. 4

   When cool enough to handle, cut a thin slice off the top of each potato.

5. 5

   Scoop out pulp, leaving a thin shell (cut thin slices from potato bottoms to level if necessary).

6. 6

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

7. 7

   Set aside 2 T each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes.

8. 8

   Stir in the sour cream, egg, salt and pepper.

9. 9

   Spoon mixture into potato shells.

10. 10

    Top with remaining cheese and bacon; sprinkle with paprika.

11. 11

    Place in an ungreased 15-inch by 10-inch by 1 inch baking pan.

12. 12

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