Adapted from the Gruccis Family
24 new red potatoes, halved lengthwise
2 teaspoons extra-virgin olive oil
1-1/2 cups sour cream
1 cup crumbled blue cheese
1/2 cup crumbled cooked bacon, plus more for garnish
1/3 cup chopped flat-leaf parsley, plus more for garnish
1/4 cup red onion, finely chopped, plus more for garnish
Preheat the oven to 400°F.
In a large bowl, toss the potatoes with olive oil. Place cut side down on a baking sheet and bake until the skins are crisp, 25 minutes; let cool.
Scoop out the center of each potato half and place in a medium bowl. Stir in the sour cream, blue cheese, bacon, parsley and onion. Fill each potato skin with the sour cream mixture and top with more bacon, onion and parsley. Serve immediately or chill and serve later.
(CP)