How to make it

  • Wash potatoes.
  • Cook whole unpeeled potatoes in boiling water until fork-tender, but not mushy.
  • Place in cold water to stop cooking process.
  • Carefully cut each cooked potato in half.
  • With a melon baller or small spoon, scoop out the centers leaving a 1/4 inch of pulp in the skins.
  • (You can save the centers for other uses...soups, salads, etc.)
  • In a small bowl,combine sour cream, bacon, seasoned salt, pepper and chives.
  • Spoon sour cream mixture evenly into centers of cooked potatoes.
  • Sprinkle tops with cheddar cheese.
  • Arrange on baking sheet. (You may cover them at this point and refrigerate for 24 hours to finish later)
  • Preheat broiler.
  • Place stuffed potatoes unde broiler until cheese melts.
  • Arrange on platter or serving dish.
  • Garnish with parsley.

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