Walnut Stuffed Baby Red Potatoes

• 24 baby red potatoes
• 34 cup sour cream
• 24 walnut halves, toasted
• 24 fresh dill sprigs

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 potatoes are medium small cut them in half and use both halves.)
5. With a melon baller, scoop out the potato and fill with a dollop of sour ream.
6. Top with walnut halves and tuck in a sprig of dill.

baby red potatoes, sour cream, walnut halves, dill

Taken from www.food.com/recipe/walnut-stuffed-baby-red-potatoes-24872 (may not work)