Ingredients:
12 very small red potatoes, boiled
1/2 cup sour cream
2 -3 tablespoons black olives, chopped
2 -3 tablespoons chives, chopped
2 -3 tablespoons crumbled cooked bacon, optional
salt and pepper
melted butter, optional
Directions:
Have potatoes cooked and ready to go- they should be warm, but cool enough to handle.
Slice potatoes in half crosswise.
Using a melon baller, scoop out a small portion of cooked potato flesh from each potato half.
Season to taste with some salt and pepper.
Fill each hole with a dollop of sour cream.
Sprinkle with chopped olives, chives, and bacon.
If you want extra decadence, drizzle a little melted butter into the hollows before adding sour cream.
Servings: 24
Time preparation: 30 min.
Time total: 30 min.