|6 smalls||New potatoes, cook, cool|
|½ cup||Cottage cheese OR sour cream|
|¼ cup||Lettuce, shredded|
|4 slices||Bacon, cooked, crumbled|
|⅓ cup||Tomato, diced|
|Salt and pepper|
Prep: 30 mins Makes about 12 hors d'oeuvres Halve potatoes, with melon baller, scoop out cavities from cut sides of potatoes (reserve pulp for another use). Fill potatoes with cottage cheese, lettuce, bacon, and tomato, dividing equally. Sprinkle with salt and pepper.
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