Preparation:
cook bacon until crisp drain on a cooling rack and blot with paper towels crumble into bits and set aside simmer or steam whole unpeeled potatoes until barely tender, not overcooked drain, plunge into cold water, and drain well halve each potato, lengthwise scoop out center of each with a melon baller, leaving a 1/4-inch shell combine bacon, sour cream, salt, pepper, and chives-mix well spoon into potato shells sprinkle half of potatoes with cheddar cheese top the remainder with pesto and parmesan cheese pass under the broiler to toast tops lightly garnish with minced parsley serve warm or at room temperature |
