Walnut Stuffed Baby Red Potatoes
- 24 - Baby red potatoes
- ¾ cup - 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.