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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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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 118 Calories from Fat 100

% Daily Value*

Total Fat 11 g17.5%

Saturated Fat 6.6 g33.1%

Trans Fat 0 g

Cholesterol 29.9 mg10%

Sodium 46.6 mg1.9%

Total Carbohydrates 3 g1.1%

Dietary Fiber 0.24 g0.96%

Sugars 2.2 g

Protein 1 g2.9%

Vitamin A 10.1% Vitamin C 4.7%

Calcium 6.7% Iron 0.9%

*Based on a 2000 Calorie diet

Mini Potato Cups Recipe