1-First Step: Wash and prep the potatoes Begin by thoroughly washing 1.5 pounds of small red bliss potatoes under cool running water. Pat them dry with a clean kitchen towel. Using a fork, poke several holes in each potato to allow steam to escape during cooking. This prevents them from bursting as they cook. Preheat your oven to 400°F (200°C) if you’ll be baking them directly, or prepare a pot of boiling water if you prefer parboiling.

2-Second Step: Cook the potatoes For the parboiling method, place the prepared potatoes in a pot of salted boiling water and cook for 15-20 minutes until fork-tender but not falling apart. Drain them well and set aside to cool slightly. Alternatively, if baking directly, arrange the potatoes on a baking sheet and bake at 400°F for about 40-50 minutes until tender. Let them cool until they’re safe to handle.

3-Third Step: Prepare the potato shells Once the potatoes are cool enough to handle, cut them in half lengthwise. Using a small spoon or melon baller, carefully scoop out the center of each potato half, leaving about a 1/4-inch thick wall. Reserve the scooped-out potato flesh in a bowl for the filling. Try to keep the potato shells intact as they will serve as the vessel for the delicious filling.

4-Fourth Step: Prepare the filling Mash the reserved potato flesh until smooth but with some texture remaining. Add 1/2 cup of shredded cheddar cheese, 4 slices of chopped and cooked bacon, and 1/4 cup of sour cream to the mashed potatoes. Mix well to combine. Season with salt and black pepper to taste. For those looking to reduce dairy, consider using Greek yogurt as a substitute for sour cream, or try a plant-based cheese alternative for a dairy-free version.

5-Fifth Step: Stuff the potato shells Using a spoon or piping bag, fill each potato shell with the prepared mixture. Be careful not to overfill, as the filling may expand slightly during baking. For a professional look, use a cookie scoop to ensure even portions. If you’d like extra crispy skins, lightly brush the outside of the potato shells with olive oil before stuffing them.

6-Sixth Step: Bake to perfection Arrange the stuffed potatoes on a baking sheet, cut side up. Top each with a sprinkle of additional shredded cheese if desired. Bake in a preheated 375°F (190°C) oven for 15-20 minutes, or until the filling is heated through and the cheese on top has melted and started to bubble. The edges of the potato skins should be slightly crispy.

7-Final Step: Garnish and serve Once baked, remove the potatoes from the oven and let them cool for a few minutes. Sprinkle with freshly chopped chives for a pop of color and fresh flavor. These stuffed red bliss potatoes are best served warm but can also be enjoyed at room temperature. Arrange them on a platter for an impressive appetizer, or serve alongside a main dish as a delightful side.