Red Potato Appetizer
|Small red potatoes||1 1⁄2 Pound|
|Sour cream||1 Cup (16 tbs)|
|Parsley/Chives||1 Tablespoon (For Garnish)|
Cook whole, unpeeled potatoes in boiling water until fork tender but not mushy.
Put in cold water to stop cooking.
Cut each potato in half.
With a melon bailer, scoop out centers, leaving a shell of pulp in shells.
Mix the potato centers with the sour cream, salt and pepper.
Spoon mixture back into potato and top with parsley or chives.