| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
|
Potato, Vege times, Vegetable, Appetizers |
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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