Walnut Stuffed Baby Red Potatoes

1. 1

   Cook potatoes in boiling water for 8 to 12 minutes until just tender.

2. 2

   Drain and cool.

3. 3

   Slice off the bottom end of each potato so it sits upright and slice off a third of the top.

4. 4

   (If potatoes are medium small cut them in half and use both halves.)

5. 5

   With a melon baller, scoop out the potato and fill with a dollop of sour ream.

6. 6

   Top with walnut halves and tuck in a sprig of dill.

* Per serving · 4 servings · Values may vary.

No additional tips available.