Walnut Stuffed Baby Red Potatoes
Categories: Potato | Vege times | Vegetable | AppetizersServes: 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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