Boil potatoes whole with skins on until they are just barely tender enough to pierce with a fork. Drain, run under cold water, and refrigerate until cool. Slice two discs, about ⅓ of an inch each, out of the center of each potato, then toss the ends into a bowl to prepare the stuffing. Set the potato rounds on a foil lined baking sheet. Microwave the remaining pieces of potato until they are very cooked, then combine with butter, sour cream, cheese, and salt and pepper to taste. You may need to microwave the entire mixture to get the cheese to melt into the potatoes. Use a small ice cream scoop (1 tablespoon size) to top each round with a mound of the stuffed potato mixture. Sprinkle with chives just before serving if using.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2010/06/double-stuffed-potato-bites-for-a-grad-party-menu/