SERVES 24 , 2 dozen (change servings and units)
* 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
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.
