16 small red-skinned potatoes, cooked, halved (1 1/2 lbs.)
1/2 cup Oikos Cucumber Dill Dip
3 Tbsp. crumbled bacon
2 Tbsp. minced fresh chives
Using a paring knife, take off a very thin slice on the bottom of each potato half, so the filled potato can stand up flat. Using a melon scoop, carefully remove half of the inside of each potato half allowing room for the filling in the cavity created with the scoop.
Spoon 1 1/2 tsp. Oikos Cucumber Dill Dip into the cavity of each potato half.
In a small bowl mix together bacon and chives and sprinkle the top of each potato marble with approximately 1 tsp. of bacon-chive topping to garnish. Cover and refrigerate until ready to serve. These may be made 6-8 hours ahead of serving.