Baby Potatoes with Carrot Filling and Dill

[Guest guest]

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.