Serves 12 Prep: 20 minutes cook: 25 minutes
24 new red potatoes, halved lengthwise
2 teaspoons EVOO
1 1/2 cups sour cream
1 cup crumbled blue cheese
1/2 cup crumbled cooked bacon, plus more for garnish
1/3 cup chopped flat leaf parsley, plus more for garnish
1/4 red onion, finely chopped
1. Preheat the oven to 400°. In a medium bowl, toss the potatoes with the olive oil. Place cut side down on a baking sheet and bake until the skins are crisp, 20 to 25 minutes; let cool.
2. Scoop out the center of each potato half and place in a medium bowl. Stir in the sour cream, blue cheese, bacon, parsley and onion. Fill each potato skin with the sour cream mixture and top with more crumbled bacon and parsley.