- Rating:
- Servings:
- 24
- Difficulty:
- Total Time:
- Recipe By:
- Chris Faulkner
Ingredients
- 24 Fingerling Potatoes
- 3/4 cup Sour Cream
- 12 Walnuts halved and toasted
- 24 sprigs Dill
Directions
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 small/medium 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.
