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Ingredients
- 24 small potatoes, scrubbed
- 1 12 teaspoons lite olive oil (or Virgin)
- pepper
- 12 cup 2% fat cottage cheese or 12 cup low-fat sour cream
- 3 teaspoons caviar
Method
- 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).
