Finger Foods #2 - Roasted Red Potato Bites

1 1/2 lbs red potatoes (about 15 small) **Note: we've used small yukon golds as well. Both are good.
1 c shredded cheese of choice
1/2 c mayo or sour cream (we prefer sour cream over mayo)
1/2 c sliced green onions
10 slices bacon, crisp cooked and crumbled
2 tablespoons chopped fresh basil

Preheat oven to 400 degrees. On large baking sheet arrange potatoes and bake 35 minutes or until tender.  Let stand until cool enough to handle.  Cut each potato in half, then cut thin slice from bottom of each potato half.  With small melon baller or spoon, scoop pulp from potatoes leaving 1/4 inch shell.  Place pulp in medium bowl; set shells aside.  Lightly mash pulp.  Stir in ingredients.  Spoon or pipe potato filling into potato shells.  Arrange filled shells on baking sheet and broil 3 minutes or until golden and heated through.