Walnut Stuffed Baby Red Potatoes

This International appetizer features Red potatoes, Sour cream, Halves, toasted, Dill sprigs. It delivers smooth, comforting richness. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Boiling

Cuisine: Global

Courses: Appetisers

Difficulty: Intermediate

Servings: 24

Calories: 4730.9

Dietary: Gluten-free, Vegetarian

Description

This International appetizer features Red potatoes, Sour cream, Halves, toasted, Dill sprigs. It delivers smooth, comforting richness. Ideal for parties, potlucks, or as a starter before the main course. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

24 Baby Red potatoes
3/4 cup Sour cream
24 Walnut Halves, toasted
24 Fresh Dill sprigs

Directions

1
Cook potatoes in boiling water for 8 to 12 minutes until just tender.
2
Drain and cool.
3
Slice off the bottom end of each potato so it sits upright and slice off a third of the top.
4
(If potaotes are medium small
5
cut them in half and use both halves) With a melon baller, scoop out the potato and
6
fill with a dollop of sour
7
cream .
8
Top with walnut halves and tuck in a sprig of dill

Nutrition Facts

Servings 24

Amount Per Serving
Calories 4730.9kcal

% Daily Value *
Total Fat 405.8g625%
Saturated Fat 42.6g213%
Cholesterol 23.9mg8%
Sodium 472.8mg20%
Total Carbohydrate 232.5g78%
Dietary Fiber 66.0g264%
Sugars 29.1g
Protein 125.3g251%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: appetizer, baby, boiling, cream, dill, halves, international, potatoes, red, sour, sprigs, stuffed, title, toasted, vegetables, vegetarian, walnut, walnuts

Read it online: https://www.chefs-mate.com/recipe/walnut-stuffed-baby-red-potatoes/