Walnut Stuffed Baby Red Potatoes

INGREDIENTS

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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