Stuffed Baby Potatoes

Scrub potatoes well, place in a pan and cover with cold water by at least 1 inch.

Add 1 tsp. salt, bring to a boil over medium-high heat and cook until potatoes are tender and a knife can be inserted easily, 15 to 20 minutes.

Drain; let cool.

Cook bacon in a skillet over medium heat, turning, until crisp, about 12 minutes.

Drain on paper towels. When cool, crumble bacon.

Cut each potato in half crosswise. Trim a small slice from the bottom of each half so it stands upright. With a melon baller or teaspoon, remove center of each potato, leaving a 1/4-inch border. Put potato flesh in a bowl and mash with sour cream; season with salt and pepper. Fold in crumbled bacon. Fill each potato half with sour cream mixture and sprinkle with chives (you may have some filling left over).

Serve immediately.