Cook whole unpeeled potatoes in boiling water till fork tender but not mushy. Place in cold water to stop cooking; cut each cooked potato in half. With a melon baller or small spoon, scoop out centers, leaving a 1/4" shell of pulp in skins. Use centers for soups or salads. In a small bowl, combine sour cream, bacon, seasoned salt, pepper and chives. Spoon sour cream mixture evenly into centers of cooked potatoes. Sprinkle tops with cheese. Arrange on a baking sheet. (May be covered with plastic wrap and refrigerated refrigerated at this point for up to 24 hours and completed later.) When ready to serve, preheat broiler. Place stuffed potatoes under broiler until cheese melts. Arrange on a platter or serving plate. Garnish with parsley.

To add this recipe to your collection, drag the image to one of your lists in MacGourmet, or right click on it, download the linked file to your computer, and import the file.