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Prep 15min
Total2hr40min
Servings30
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Ingredients
15
small new potatoes (1 1/2 pounds)
2/3
cup sour cream
Dill weed sprigs or chopped fresh chives
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Steps
1
Heat 1 inch water to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Simmer 20 to 25 minutes or until tender; drain and cool.
2
Cut potatoes in half; place cut sides up on serving tray. (Cut thin slice from bottom of each potato half, if necessary, to help stand upright.) Top each potato half with 1 teaspoon sour cream and dill weed. Cover and refrigerate about 2 hours or until chilled.
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You save more than time by not peeling potatoes. You save nutrients, as well! All of the fiber and most of the vitamin C is located in or just under the skin.
Top potatoes and sour cream with a small amount of red caviar for an elegant party appetizer.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
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Nutrition Facts
Serving Size:1 Serving
Calories
35
Calories from Fat
10
Total Fat
1 g
Saturated Fat
1 g
Cholesterol
5 mg
Sodium
5 mg
Potassium
90 mg
Total Carbohydrate
5 g
Dietary Fiber
0g
Protein
1 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.
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