Prep 15 mins
Cook 40 mins
These potato balls make a lovely appetizer. They look elegant. I usually use the red caviar just for the color, black is equally as good. If you have Russian Caviar DO NOT waste it on this recipe have on it's own - it will make anyone a caviar lover. Caviar is salty but delightful . I'll bet you'll be back for more - Serve with a light white, chilled wine. "Ortega" is perfect. This recipe was originally from : 1000 Low Fat recipes" by Terry Golson
- 24 small potatoes, scrubbed
- 1 1⁄2 teaspoons lite olive oil (or Virgin)
- 1⁄2 cup 2% fat cottage cheese or 1⁄2 cup low-fat sour cream
- 3 teaspoons caviar
- Toss the potatoes with the olive oil to coat them and bake in 425F oven until tender approx 25-30 minutes.
- Whip the cottage cheese until smooth having the consistency of sour cream or use sour cream.
- When the potatoes are cool enough to handle cut a sliver off the bottom of each potato so it will sit upright and with a tiny spoon or melon baller carefully scoop out the inside leaving a sturdy little cup, Use the flesh for another recipe.
- If you wish you may now refrigerate them until ready to serve (overnight is fine) or continue filling them. Potatoes should be at room temperature for serving.
- Sprinkle a bit of pepper inside each cup, fill with cottage cheese or sour cream, top with caviar and serve. Garnish the serving platter with tiny wedges of lemon (Optional).
We love this appetizer--we make it with eensy weensy baby reds or golden-fleshed (like Yukon Gold) potatoes, creme fraiche, and tiny black caviar (I've forgotten the kind of fish we usually use). I like to garnish each with two wee (about 1 1/2 - 2 inches long) chive leaf tips. Simple but oh-so-elegant! goes very well with champagne/sparkling wine (extra dry or brut). I make the potatoes ahead and chill them, then it just takes a few minutes to assemble and garnish them.