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Categories:Viewed: 51 - Published at: 9 years ago
Ingredients
- 12 tiny new potatoes (about 1 lb.)
- pepper
- 2/3 c. sour cream
- 2 Tbsp. finely chopped pimiento-stuffed green olives
- 4 oil-pack dried tomato halves, drained and finely chopped
- few dashes bottled hot pepper sauce
- snipped chives
Method
- Cook potatoes, covered, in lightly salted boiling water about 20 minutes or just until tender.
- Cool to room temperature.
- Cut potatoes in half.
- Using a small spoon or melonballer, remove a small scoop of potato from each potato half.
- Sprinkle each potato cavity with pepper.
- Combine sour cream, chopped olives, chopped tomatoes and hot pepper sauce in a small bowl.
- Fill potato cavities with a dollop of sour cream mixture.
- Sprinkle with chives.
- Serve at room temperature.
- Makes 24.
