Wash red potatoes, place on foil lined baking sheet.

Drizzle with oil and roll around to oil all sides.

prinkle liberally with Kosher salt or seasoned Kosher salt blend.

Roast potatoes at 425 until just tender, 25 min.  Let cool.

Carefully halve potatoes being careful to keep skin in tact.

Gently scoop out most of the insides creating a shell.

Fill potatoes with SOUR CREAM & CHIVE DIP.

At this stage they can be refrigerated and baked right before serving.  When ready to serve, bake filled potatoes at 350 until everything is warm and yummy.  Serve warm, but they also are good at room temperature.