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Walnut Stuffed Crescent Fingerling Potatoes
By Chef Chris Faulkner


24 Fingerling Potatoes
3/4 cup Sour Cream
12 Walnuts halved and toasted
24 sprigs Dill


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.