Decadent Caviar in Potato Cups |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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These potato balls make a lovely appetizer. They look elegant. I usually use the red caviar just for the color, black is equally as good. If you have Russian Caviar DO NOT waste it on this recipe have on it's own - it will make anyone a caviar lover. Caviar is salty but delightful . I'll bet you'll be back for more - Serve with a light white, chilled wine. Ortega is perfect. This recipe was originally from : 1000 Low Fat recipes by Terry Golson Ingredients:
24 small potatoes, scrubbed |
1 1/2 teaspoons lite olive oil (or virgin) |
pepper |
1/2 cup 2% fat cottage cheese or 1/2 cup low-fat sour cream |
3 teaspoons caviar |
Directions:
1. Toss the potatoes with the olive oil to coat them and bake in 425F oven until tender approx 25-30 minutes.
2. Whip the cottage cheese until smooth having the consistency of sour cream or use sour cream.
3. When the potatoes are cool enough to handle cut a sliver off the bottom of each potato so it will sit upright and with a tiny spoon or melon baller carefully scoop out the inside leaving a sturdy little cup, Use the flesh for another recipe.
4. If you wish you may now refrigerate them until ready to serve (overnight is fine) or continue filling them. Potatoes should be at room temperature for serving.
5. Sprinkle a bit of pepper inside each cup, fill with cottage cheese or sour cream, top with caviar and serve. Garnish the serving platter with tiny wedges of lemon (Optional).
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