Shelly's Recipe

STUFFED MINI POTATOES

Category: Hot

Bag of mini potatoes
1 lemon
1 container of sour cream (fat free is fine, I think)
Couple Tbsp prepared horseradish sauce
2-3 pieced cooked bacon, crumbled
Chopped chives for garnish

Boil the potatoes until just done. Do not overcook because you need them to hold together. I actually did this the day before and refrigerated them and they turned out fine. I just reheated them (almost steamed them) in the microwave.

While potatoes are cooking, prepared the sour cream mixture. Add a few Tbsp of horseradish, some lemon zest and a little lemon juice and mix together. Adjust to taste. This can be made a few days in advance.

Cut the very bottom off a potato so it will rest flat on a serving platter, and scoop out some flesh from the “top” of the potato to create a “nest” for the toppings. I actually use a sharp knife to do this but you may be able to use a melon baller or a grapefruit spoon. You want bite-sized potatoes so you may need to cut some large ones in half.

Sprinkle each potato with salt and pepper, otherwise they have no flavor. Add a dollop of sour cream mixture and then sprinkle with crumbled bacon and snipped chives. [You can also pipe in the sour cream using a Ziploc bag with the corner cut off or a also buy condiment bottles (like what you’d put ketchup in) and then snip the end off so that more can come out at once. This is an easy way to “dress” the potatoes and garnish plates, dishes, etc. in the future.] Set out on a platter (that has been warmed) and serve.