Walnut stuffed baby red potatoes
Yield: 24 Servings
Ingredients:
- 24 Baby red potatoes
- 3/4 c Sour cream
- 24 Walnut halves toasted
- 24 Fresh dill sprigs
Instructions:
Cook potatoes in boiling water for 8 to 12 minutes until just tender. Drain and cool. Slice off the bottom end of each potato so it sits upright and slice off a third of the top. (If potaotes are medium small cut them in half and use both halves) With a melon baller scoop out the potato and fill with a dollop of sour cream. Top with walnut halves and tuck in a sprig of dill.
