Mini Potato Cups Recipe
Ingredients
| 1/4 baby red potatoes (about the size of a walnut), halved | ||
| Sour cream | 1/4 Cup (16 tbs) | |
| Chives, finely chopped | ||
Directions
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.
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.
Chef
