Walnut stuffed baby red potatoes
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | Baby red potatoes | |
| ¾ | cup | Sour cream |
| 24 | Walnut halves, toasted | |
| 24 | Fresh dill sprigs | |
Directions
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.