1-First Step: Prepare the mise en place. Gather all ingredients. Preheat oven to 375°F. Wash 12 small Red Bliss potatoes (1.5-2 inches) under cold water. Pat dry with paper towels. This removes dirt and prevents soggy skins. Halve each potato lengthwise with a sharp knife for even scooping. Small size ensures quick cooking.

2-Second Step: Scoop out the centers. Use a melon baller or small spoon to remove potato pulp, leaving 1/4-inch thick walls. Save the scooped pulp in a bowl; it adds bulk to filling. Work carefully to keep skins intact. If a skin tears, use it as a base for extra filling. This step takes 5-7 minutes.

3-Third Step: Parboil the potato halves. Bring a pot of salted water to boil. Add halves and cook 5 minutes until slightly tender. Drain immediately and run under cold water to stop cooking. Let cool 5 minutes on a towel. Parboiling softens interiors without mushiness, key for red potato appetizer recipes.

4-Fourth Step: Make the filling. Mash reserved pulp with 4 oz softened cream cheese, 1/4 cup sour cream, 2 tbsp chopped chives, salt, and pepper. Stir in optional 4 tbsp bacon bits and 1/2 cup shredded cheddar. Taste and adjust seasoning. For bolder flavor, add garlic powder or paprika. Mix until smooth, about 2 minutes.

5-Fifth Step: Stuff the potatoes. Spoon or pipe 1-2 tbsp filling into each half. Pack generously but avoid overflow. Place on a parchment-lined baking sheet. Brush skins with 1 tbsp olive oil. This promotes browning and crispness. Chill stuffed potatoes 30 minutes for firmer texture, optional but recommended.

6-Final Step: Bake and serve. Bake at 375°F for 20-25 minutes until skins crisp and filling bubbles. Internal temperature should reach 165°F. Garnish with extra chives or green onions. Serve warm as potato appetizers. Pro tip: Broil 1-2 minutes at end for extra crunch. Enjoy your easy stuffed red potatoes!