| 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)
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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