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Cheddar-Bacon Stuffed Potatoes
Boil 8 baby Yukon Gold potatoes in salted water until tender, 12 to 15 minutes. Let cool slightly, then halve and scoop out the insides. Mash the potatoes with 2 tablespoons each sour cream and shredded cheddar, 1 tablespoon softened butter, 2 slices chopped cooked bacon and a pinch each of salt and pepper. Spoon the filling into the potato skins, arrange on a baking sheet and bake at 450˚ until golden, 10 minutes. Top with chopped chives.
