1/2 pound bacon, sliced
12 small red potatoes, halved
1/2 cup sour cream
1/4 cup goat cheese, plain
4 tablespoons green onions, sliced
1/4 cup Parmesan cheese, grated
3 tablespoons dill, snipped, plus dill for garnish
1/4 teaspoon seasoned salt
1/4 teaspoon pepper
Heat oven to 450 degrees F. In large skillet cook bacon over medium heat, turning to brown evenly, until crisp. Blot bacon on paper towels, mince and set aside.
Brush cut surfaces of potatoes lightly with olive oil. Place potato halves cut side up on a shallow rimmed baking pan; bake until potatoes are tender and faces of potatoes are lightly browned, about 20-30 minutes.
Meanwhile, in small bowl mash together sour cream and goat cheese, stir in minced bacon, onion, Parmesan, dill, salt and pepper.
Top each potato with a spoonful, about 2 teaspoons, of sour cream mixture. Serve warm.
Make-Ahead Tip: Roast potatoes before guests arrive; keep warm in the oven. Top with cheese mixture before serving.