Stuffed Baby Red Potatoes - cooking recipe

Ingredients

24 small red potatoes (about 2 1/2 pounds)
1/4 cup butter, melted
1/2 cup parmesan cheese, shredded and divided
1/2 cup cooked bacon, crumbled and divided
2/3 cup sour cream
1 egg, beaten
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon paprika

Preparation

Scrub potatoes; place in a large saucepan and cover with water.
Bring to a boil.
Reduce heat; cover and cook for 15-20 minutes or until tender; drain.
When cool enough to handle, cut a thin slice off the top of each potato.
Scoop out pulp, leaving a thin shell (cut thin slices from potato bottoms to level if necessary).
In large bowl, mash the potato tops and pulp with butter.
Set aside 2 T each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes.
Stir in the sour cream, egg, salt and pepper.
Spoon mixture into potato shells.
Top with remaining cheese and bacon; sprinkle with paprika.
Place in an ungreased 15-inch by 10-inch by 1 inch baking pan.
Bake at 375 degrees for 12-18 minutes or until a thermometer reads 160 degrees.