Stuffed Baby Red Potatoes

These are basically like twice baked potatoes, except they are boiled and then baked. I made these a couple weeks ago for my family for dinner. They all loved them. Next time I would add a bit more salt though. Other than that they were very good, took a little bit of time but not too much.

About 24 ish small red potatoes
1/4 cup butter
1/2 cup parmesan cheese
1/2 cup crumbled bacon
2/3 cup sour cream
1 tsp. salt
1/8 tsp pepper ( I would add more but depending on your taste buds)
1/8 tsp. paprika

Scrub the potatoes and place in a pot large enough to hold them. Cover with water and bring to a boil. Reduce heat; cover and cook potatoes for about 15-20 minutes or until tender. But not to tender. Drain.
When cool enough to handle, cut off the tops of the potatoes, not a lot just enough for a small spoon to fit in.
Scoop out the pulp, leaving a thin shell. Place the pulp and the tops of the potatoes into a medium bowl.
In medium bowl mash the potatoes with the butter. Set aside about 2 tbsp of both the cheese and the bacon for the topping. Add the rest of the cheese and bacon, and stir in the sour cream. If you want you can also put a bit of cream cheese in. Add the salt and pepper.
Spoon mixture into all the potato shells. Top with cheese, bacon and paprika.
Place in a greased baking pan. Bake for about 20 minutes until about 160* degrees.

Eat and enjoy!