Walnut Stuffed Baby Red Potatoes

By Master Chef on December 28th, 2012 · In Appetizers, Entertaining, Regional and Ethnic, Techniques, Vegetables

Simple, elegant, interesting and utterly delicious, these marvelous appetizers pair well with cocktails.

Author: Epicurus.com Kitchens

Recipe type: Appetizer, Canapes

Cuisine: American

Serves: 24

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 potatoes 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.

Notes

Shown here with white new potatoes, the potatoes may be interchanged or used in combination for a more dramatic effect.

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