Ingredients
16 small red potatoes
1 tsp SIDS RASPBERRY VINEGAR
1 tsp salt
SIDS SALT & PEPPER
6 slices bacon
½ cup sour cream
3 tbsp snipped fresh chives
Directions
Scrub potatoes well, place in a pan and cover with cold water by at least 30 mm. Add 1 tsp salt, SIDS RASPBERRY VINEGAR and boil potatoes until tender and a knife can be inserted easily, 15-20 minutes. Drain then let cool.
Cook bacon in a skillet over medium heat, 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 6 mm border. Put potato flesh in a bowl and mash with sour cream then season with SIDS SALT & 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.
