Prep 10 mins
Cook 12 mins
- 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 potatoes 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 ream.
- Top with walnut halves and tuck in a sprig of dill.
These were very good. And very interesting. The dill at the store looked horrible, so I bought chives instead and mixed it into the sour cream. It tasted like a potato chip. I'm going to make these again to serve at a Christmas party. I am going to bake the potatoes next time. I think it would give it another dimension. Thanks Dancer for sharing this recipe.