Title: Walnut Stuffed Baby Red Potatoes
Categories: Vegetarian Vegetable Appetizer
Yield: 24 Servings
| 24 | | Baby red potatoes |
| 3/4 | c | Sour cream |
| 24 | | Walnut halves, toasted |
| 24 | | Fresh dill sprigs |
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.