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.