Ingredients

2 1/2 pounds baby red potatoes (cut in half)

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

6 slices of bacon

1 cup sour cream

1/2 cup mayonnaise

4 small green onions, trimmed, sliced thin

1 tablesoon minced shallot

1 cup shredded sharp cheddar cheese

1/2 cup chopped flat leaf Italian parsley

Preparation

Preheat oven to 450 degrees F.

  1. Toss potatoes, oil, salt and pepper in a bowl. Place in a single layer on a baking sheet. Roast 20-30 minutes or until potatoes are tender and lightly browned. Set aside to cool.

  2. Cook bacon to desired crispness; chop into small pieces. Set aside.

  3. Blend sour cream, mayonnaise, half of the sliced green onions, shallot, parsley, bacon and cheese in a bowl. Season to taste with salt and pepper.

  4. Place roasted potato halves on a large platter. Top each potato half with a large dollop of the sour cream mixture. Sprinkle each with chopped bacon and sliced green onion.

  5. Leave remainder of sour cream mixture in a small serving bowl for extra toppings.