Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997
- 1/2 cup sour cream
- 2 tbsp chives, chopped
- 1/3 tsp garlic powder
- 24 small new potatoes, cooked
- 4 slices bacon, crisp-fried and crumbled
Mix sour cream, chives, and garlic powder in bowl; set aside. Cut potatoes into halves; scoop out centers with teaspoon or melon baller. Fill with sour cream mixture; sprinkle with bacon.
Chill in refrigerator until serving.
Yield: 24 serving.