Monday, March 22, 2010

Aimee's Mini Stuffed Potatoes

Makes about 40 appetizers.

24 oz. baby red potatoes
1/2 cup sour cream
1/2 cup shredded cheddar
1/2 tsp dill weed
1/2 tsp chives
1/4 tsp salt
1/4 tsp pepper
garnish (optional): extra chives or dill weed to top, or use fresh dill sprigs

1. Preheat oven to 350. Cut potatoes in half, then cut a small sliver off the bottom so potato halves stand upright. Boil about 30 minutes or until tender; let cool a little.
2. Gently scoop out the middles & place in food processor with sour cream; puree until creamy. Transfer to bowl & stir in cheddar, dill, chives, salt & pepper.
3. Place potato skins on oiled baking sheet; fill each with a little of the sour cream mixture. Bake 20 minutes or until heated through. Garnish if desired.

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