Stuffed Baby Red Potatoes

24 small red potatoes (about 2-1/2 pounds)
1/4 c. butter, cubed
1/2 c. shredded Parmesan cheese, divided
1/2 c. crumbled cooked bacon, divided
2/3 c. sour cream
1 egg, lightly beaten
1/2 t. salt
1/2 t. pepper
1/8 t. paprika
1-2 glasses favorite wine

Pour a glass of wine and taste. Scrub potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain
When cool enough to handle, cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. (Cut thin slices from potato bottoms to level is necessary.)
In a large bowl, mash the potato tops and pulp with butter. Set aside 2 tablespoons each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes. Stir in the sour cream, egg, salt and pepper. Spoon mixture into potato shells. Top with remaining cheese and bacon; sprinkle with paprika.
Place in an ungreased 15"x10"x1" baking pan. Bake at 375o 12-18 minutes or until heated through while sippng on wine. Yield 2 dozen.

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