New Potatoes With Black Caviar

If, therefore, any one shall violently suppose that the destruction of the soul and the flesh in hell amounts to a final annihilation of the two substances, and not to their penal treatment (as if they were to be consumed, not punished), let him recollect that the fire of hell is eternal – expressly announced as an everlasting penalty; and let him admit that it is from this circumstance that this never-ending “killing” is more formidable than a merely human murder, which is only temporal.

Tertullian

CATEGORY	CUISINE	TAG	YIELD
Dairy		Appetizers, Main dish	6	Servings

INGREDIENTS

12		New potatoes, very small
4	c	Rock salt
		Oil, deep frying
1/2	c	Sour cream
4	oz	Black caviar

INSTRUCTIONS

Preheat oven to 450. Wash and dry potatoes. Arrange potatoes on a bed
of rock salt in a shallow baking pan and bake for 30 to 35 minutes,
until done. Remove potatoes from oven and cut into halves. Scoop out
pulp with a melon-ball cutter, being careful to keep shells intact.
Mash pulp slightly in a small bowl and keep warm. Heat oil to 375 in  a
large saucepan. Drop potato shells gently into oil and deep fry til
golden brown and crisp. Drain well on paper towels. Fill potato  shells
with mashed potatoes, top with a spoonful of sour cream, and  add a
teaspoon or more of caviar. Serve on a thick salad plate atop  hot rock
salt.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 87 Calories From Fat: 64 Total Fat: 7.2g Cholesterol: 121.1mg Sodium: 298.8mg Potassium: 61.2mg Carbohydrates: 1.3g Fiber: 0g Sugar: <1g Protein: 5g