Sour Cream and Chive Potato Bites

Sour cream, fresh chives and potatoes are a favorite flavor combination - perfect for filling tiny potatoes that have been hollowed out and roasted.

Ingredients:
24 baby potatoes (uniformly sized - about 1 lb)
2 tablespoons butter, melted
Salt and freshly ground black pepper
6 tablespoons sour cream
2 tablespoons fresh chives, finely chopped

Preparation:
Preheat the oven to 400° F and line a shallow baking pan with parchment.

Cut a thin slice from each end of the potatoes. Using a melon baller or small spoon, hollow out a cavity about the size of a marble on one end of each potato.

Place the prepared potatoes in mixing bowl and drizzle with melted butter. Season with salt and pepper and toss to coat. Transfer the potatoes to the baking sheet and stand upright on the solid end. Roast until tender when pierced with a knife, 16 to 18 minutes. Remove from the oven and allow to cool for 10 minutes.

Combine the sour cream and chives in a small bowl, reserving about 1 teaspoon of chives for garnish. Once they are cool, fill each potato with a rounded half-teaspoon of the sour cream mixture. Sprinkle with chives and serve.

Makes 24 pieces