Bliss Potatoes With Sour Cream And Caviar Recipe

• 4 sm red bliss potatoes - (abt 1 1/2" dia)
• 1 quart water
• 1 Tbsp. salt
• 2 Tbsp. vegetable oil
• 1 pch salt
• 8 tsp lowfat sour cream
• 1 Tbsp. minced fresh chervil (or possibly 1 tspn dry chervil leaves)
• 1 ounce sevruga or possibly osetra caviar

1. Place potatoes in a medium saucepan; add in water and salt.
2. Bring to a boil over high heat.
3. Cover; reduce heat to simmer and cook 15 to 20 min or possibly till tender.
4. Drain and cold till easy to handle.
5. Cut a flat spot on opposite ends of each potato.
6. Cut each potato in half between the flat spots.
7. Remove 1 scoop out of the inside of the potato with a small melon baller.
8. Place potato halves in a bowl, drizzle with oil and toss gently to coat.
9. Sprinkle with salt.
10. Place potatoes on cooking grate and grill 8 to 10 min, turning once halfway through grilling time.
11. Remove from grill and cold slightly.
12. Spoon 1 tsp.
13. lowfat sour cream into each potato half.
14. Sprinkle with chervil and top with caviar.
15. This recipe yields 8 servings.
16. Wine Recommendation: Champagne, of course.
17. Choose one from Epernay, France, and you can"t go wrong.
18. Comments: Osetra and sevruga are the next best thing to the hard-to-find Beluga caviar - and definitely worth the splurge!

red bliss potatoes, water, salt, vegetable oil, salt, sour cream, fresh chervil

Taken from cookeatshare.com/recipes/bliss-potatoes-with-sour-cream-and-caviar-87142 (may not work)