15-20 baby or "new" potatoes of similar size with skins on
Bellwether Carmody cheese
salt and pepper
crispy bacon pieces
fresh chives
crème fraiche (optional)

Remove both rounded ends of the potato and cut in half in the same direction. Place potatoes in a medium sized pot with salted water or stock of your choice. Boil on medium heat until you can easily insert a fork through the potatoes, strain. After cooling slightly, use a small spoon to scoop out the insides of the potatoes, being careful not to break the skin. Put your "scoopings" in a medium sized bowl with grated Bellwether Carmody cheese, salt and pepper.

Pre-heat oven to 375 degrees and line up your little potato boats on a non-stick or greased cookie sheet.

Mix your potato meat and cheese between your fingers to make small balls that are heaped into your shells.

Bake for approximately 7-12 minutes or until cheese is melted but not burnt. Remove from the oven and garnish with crispy bacon pieces and fresh chive. Serve warm "as is" or, for a truly heavenly experience, dip into cool crème fraiche.