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Mini Potato Cups

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  Baby red potatoes 1⁄4 , halved (about the size of a walnut)
  Sour cream 1⁄4 Cup (4 tbs)
  Chives 2 , finely chopped

1. Use a small melon bailer to make the potatoes into cups by scooping a divot from the cut side of each half. Shave a tiny bit off the opposite end, so the potato cups will stand up straight. Boil them in salty water (should be as salty as a teardrop) until tender, about 5 minutes at a rapid boil. Drain and cool.
2. Fill the cups with sour cream. I like to use a pastry bag for this, but you can use a zipper-lock bag with a corner cut off, or just spoon it in. If desired, garnish each with bacon bits or the tiniest bit of fresh dill. Serve chilled.

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