Susee's Cheese-Stuffed Baby Red Potatoes

small red potatoes (the smallest you can find)

Filling suggestions:
sour cream, chopped bacon, shallots, sun-dried tomatoes, scallions, capers, chopped green chilies, smoked salmon, cooked and cooled well-seasoned sausage, diced ham

bacon
minced onion
Parmesan cheese
olive oil

Prep. time: 1 hour
Yield: varies

Boil potatoes in salted water till just tender – you want the skin to stay on. Drain, let cool.

Preheat oven to 350º.

Working gently, make a slight cut off each potato, making a flat bottom. Cut the top and scoop out as much of the fluffy potato that you can. Depending upon the size of potato, use a melon baller or the smallest metal measuring spoon (its edge is sharp and it's small enough to dig without destroying). Set the potatoes aside and put all of your scoopings into a bowl.

Add desired ingredients to the potato in the bowl.

Stuff potato shells with filling; place on oiled baking sheet and drizzle with olive oil too. Top with bacon, onion, and Parmesan cheese. Bake 20 minutes or until crispy on the outside but gooey in the middle. Serve hot. Play with it, have fun!

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