INGREDIENTS

INSTRUCTIONS

EMERIL LIVE SHOW #EMIA40
Place the new potatoes in a sauce pan and cover with water. Season the
water with salt. Bring the liquid up to a boil and reduce the heat to
medium. Cook the potatoes until fork
tender, about 8 to 10 minutes. Place the eggs in a saucepan and cover with
water. Bring the water up to a boil and reduce the heat to a simmer. Cook
the eggs for 15 minutes after the heat has been reduced. Remove both
potatoes and eggs from the water and shock in an ice bath. Remove the
potatoes and eggs when cooled and pat dry. Using a paring knife, cut the
tip of the potato off on both sides, vertically, so the potato will stand
straight up. Using a small melon baller, scoop out the center of the
potatoes, leaving about a 1/8-inch shell, reserving the potato scraps. Peel
and chop the eggs. In a mixing bowl, combine the reserved potato scraps,
chopped eggs mayonnaise, garlic, parsley and onions. Mix thoroughly. Season
the mixture with salt and pepper. Season the new potato with salt and
pepper. Fill each potato with the potato mixture. Top each potato with
caviar and garnish with parsley.
Yield: 12 stuffed potatoes
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 10, 1998

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