Guest guest Posted April 4, 2009 Report Share Posted April 4, 2009 Baby Potatoes with Carrot Filling and Dill 20 baby new potato, unpeeled 2 medium carrot, chopped 1/4 cup sour cream 8 tsps. fresh chives, chopped, extra 2 tsps. lemon juice 8 tsps. fresh chives, chopped, extra and sprigs of fresh dill Preheat oven to 350 degrees. Place potatoes in a steamer basket over boiling water. Cover pan and steam 10 minutes or until tender. Drain and cool. Add carrots to steamer basket and steam 10 minutes, or until tender. Transfer carrots to a blender or food processor and process until smooth. Cut tops from potatoes and discard. Carefully scoop out flesh from potatoes and transfer to a bowl. Mash potatoes and add 1/4 of the potatoes to carrot. Mix well. (Keep remaining mashed potato for another use.) Stir in next 3 ingredients. Spoon carrot mixture into potato shells. Sprinkle with extra chives and dill sprigs and place on oven tray. Just before serving, heat potatoes in oven about 10 minutes. Yields 4 servings. Quote Link to comment Share on other sites More sharing options...
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