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 potaotes 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 cream. Top with walnut halves and tuck in a sprig
of dill.
