Walnut Stuffed Crescent Fingerling Potatoes

Ingredients

• 24 fingerling potatoes
• 3/4 cup sour cream
• 12 walnuts, halved and toasted
• 24 sprigs dill

Directions

1. Cook potatoes in boiling water for 8 to 12 minutes until just tender. Drain and cool.
2. Slice off the bottom end of each potato so it sits upright and slice off a third of the top. If potatoes are small/medium, cut them in half and use both halves.
3. With a melon baller, scoop out the potato and fill with a dollop of sour cream.
4. Top with walnut halves and tuck in a sprig of dill. Serve.