Walnut Stuffed Baby Red Potatoes

Ingredients:

• 24 Baby red potatoes
• 3/4 c Sour cream
• 24 Walnut halves, toasted
• 24 Fresh dill sprigs

Preparation:

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