Artichoke and Bacon Stuffed New Red Potatoes

• 12 small new red potatoes
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup crispy crumbled bacon or bacon bits
• 1/4 cup jarred artichokes, chopped and drained
• 2 tbsp butter
• Salt and pepper to taste
• 1/4 cup freshly grated Parmesan cheese

Bake potatoes until almost tender, but not too soft, as they will finish baking in the oven. Cut potatoes in half. Cut a thin slice off the end of each half so the potato will stand. Using a melon baler, scoop out inside of potato halves. Be mindful to leave enough potato so the potato will hold its ingredients. In a bowl of a stand mixer, using a paddle attachment, add meat of potatoes with butter then whip about 30 seconds. Add mayonnaise, sour cream, bacon, artichokes, salt and pepper. Continue to mix until smooth, 30-40 seconds. Place mixture in a pastry bag and fill potato halves with mixture. Or use a spoon to fill. Arrange potato halves on a baking sheet sprayed with nonstick cooking spray. Sprinkle with Parmesan cheese and bake at 400 degrees until cheese begins to brown, 8-10 minutes.

Serve as a side or an appetizer.