- 15 small new potatoes
- 1/2 cup PHILADELPHIA Herb & Garlic Light Cream Cheese Spread
- 2 tablespoons sour cream
- 2 tablespoons Kraft 100% Light Parmesan Grated Cheese
- 2 tablespoons Oscar Mayer Real Bacon Bits
- 2 tablespoons chopped fresh chives
- Cook potatoes in saucepan of boiling water 15 minutes or until tender.
- Meanwhile, mix cream cheese spread, sour cream and Parmesan. Refrigerate until ready to use.
- Drain potatoes; cool slightly. Cut in half; cut small piece from rounded bottom of each. Place, bottom-sides down, on platter; top with cream cheese mixture, bacon bits and chives.