Mini Potato Cups
|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.