Serves 6

Ingredients:

1 pound baby red potatoes

good olive oil

½ cup sour cream

3 oz. package cream cheese, softened

2 Tablespoons milk

1/3 cup finely chopped green onions

4 strips of bacon, cooked and crumbled

½ cup crushed Cheddar Cello Whisps

minced fresh chives for garnish (optional)

kosher salt

freshly ground pepper

Directions:

1. Pre heat the oven to 400 degrees.
2. Put the potatoes on a sheet pan.
3. Drizzle with olive oil and toss to coat.
4. Season with salt and pepper.
5. Bake potatoes for 30 – 40 minutes until tender.
6. Let cool.
7. Cut tops off potatoes and scoop out inside into a medium sized bowl. Reserve potato shells.
8. Add sour cream, cream cheese, milk, green onions and bacon and stir until thoroughly combined.
9. Season with salt and pepper.
10. Fill potato shells with potato mixture.
11. Place filled potatoes back on the sheet pan and broil for 3 – 4 minutes until golden brown and hot.
12. Sprinkle potatoes with crushed Cello Whisps and chives if using.