Baby Potato Bites

1 1/2 lbs. petite potatoes (I use golden.)

4 oz. cream cheese, softened
2 T. sour cream 
2 T. grated Parmesan Cheese
4 slices bacon, cooked and crumbled

Place potatoes in large saucepan; add enough water to cover.  Bring to a boil.  Reduce heat to medium-low.  Cook 15 minutes or until potatoes are tender.  Drain potatoes and let them cool.  Mix cream cheese, sour cream, and Parmesan.  Cover.  Refrigerate until ready to use.  Cut potatoes in half; cut a small piece off the bottom of each half to make the potato lay flat.  Place on serving platter.  Top each potato with 1 t. of cheese mixture.  Sprinkle with bacon.

Note: I like to put the cream cheese mixture into a piping bag to pipe it onto the potatoes.