Roasted Potato Bites from Pampered Chef

12 B size red potatoes (about 2 " in diameter), unpeeled
1 Tablespoon olive or vegetable oil
2 garlic cloves, pressed
1/2 teaspoon salt
1/4 teaspoon ground black petter
4 ounces chive and onion cream cheese spread
3 tablespoons sour cream
Optional toppings such as grated cheddar cheese, bacon bits and snipped fresh chives

1. Preheat oven to 425 F. Cut potatoes in half crosswise. Cut a thin slice off bottom of each potato half. Carefully scoop out a small amount of pulp from each potato half. In medium bowl, combine oil, garlic salt and pepper. Add potato halves; toss to coat.

2. Place potato halves, hollowed side down, on bar pan. Bake 30-32 minutes or until deep golden brown and tender. Remove from oven; cool slightly

3. In small bowl, combine cream cheese spread and sour cream; whisk until smooth using whisk. Pipe evenly into hollowed potato halves. Sprinkle with toppings if desired.

yield: 24 appetizers