Caviar Stuffed Baby Redskin Potatoes
There has been so much going on this past week I haven't even had time to come up for air. We've had a ton of great visits, get togethers with friends, baby showers, getting ready to spend the 4th of July with my whole family in Chagrin and preparing for 3 weeks on MV in August!! I'll be there for the Agricultural Fair for the first time in a very long time. Horray Horray!!!
I'm sure if you're anything like me you have a ton of summer parties to attend and of course you don't want to show up empty-handed. I like to bring something that will please a crowd and is of course, simple.
You can stuff these little gems with just about anything but my favorite is sour cream, chives and caviar. The caviar adds the perfect amount of salty sea...ness. (If caviar is not your thing then my artichoke dip is a perfect and unexpected substitution.)
Stuffed Baby Red Skin Potatoes
Serves: 10
2lbs baby red skin potatoes
Sour cream
Caviar (omit for vegetarian)
Chives
1. Boil the potatoes until cooked through
2. Strain and remove potatoes from the water and let cool (best to cook the potatoes the day before so you are absolutely sure they are chilled)
3. Cut each potato in half and use a melon baller to scoop out a bit of the potato flesh
4. Fill the gap with sour cream
5. Top the sour cream filled potatoes with chives and caviar
Serve immediately
