6 small New potatoes, cook, cool
1/2 cup Cottage cheese OR sour cream
1/4 cup Lettuce, shredded
4 slice Bacon, cooked, crumbled
1/3 cup Tomato, diced
Salt and pepper
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Prep: 30 minutes Makes about 12 hors d'oeuvres
Halve potatoes, with melon baller, scoop out cavities from cut sides of potatoes (reserve pulp for another use).
Fill potatoes with cottage cheese, lettuce, bacon, and tomato, dividing equally.
Sprinkle with salt and pepper.
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