Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers Party
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-Dottie Cross TMPJ72B
-MAIN INGREDIENTS
12 Tiny red (new) potatoes
-about 1-1/2" in diameter
2 c (to 4) peanut or corn oil
1/2 c Sour cream or creme fraiche
-OPTIONAL TOPPINGS:
Salsa and chopped fresh
-cilantro
Crisp crumbled bacon and
-minced scallions
Caviar and minced chives
Chopped ripe olives and finely shredded Cheddar cheese
1. Preheat oven to 400 degrees. Pierce each potato
with a fork and bake until tender, about 40 minutes.
Let cool.
2. Halve potatoes. Cut a thin slice from the rounded
bottom of each potato half so it will stand upright.
Using a melon baller or a small spoon, scoop out
center from each potato half, leaving a shell about
1/4 inch thick; reserve potato for another use.
3. In a wok or large heavy saucepan, heat oil to 360
degrees on a deep-fry thermometer. Cook potato shells,
in batches without crowding, until just golden, 1 to 2
minutes. Drain on paper towels. (If made in advance,
cover and refrigerate as long as 24 hours.)
4. Preheat oven to 400 degrees. Using a small spoon
or a pastry ball fitted with a star, fill each potato
cavity with 2 teaspoons sour cream. Arrange on a
baking sheet and cook until heated through, about 10
minutes. Top with desired toppings and serve warm.
Reformatted by: CYGNUS, HCPM52C
