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Museum of Science & History New Potatoes W/ Caviar

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“I first had this at a holiday fundraiser at Jacksonville's Museum of Science and History, hence the name. I wanted to duplicate them for my next party and I believe I got it right. If you're squeamish about the caviar- don't be. It bursts in your mouth like a tiny saltwater- filled balloon :) and you should be able to find it at any large chain supermarket. At my Publix its near the canned clams. Get the smallest new potates you can find, preferably bite sized. Hint: You can make the potatoes and fill w/ the sour cream mixture ahead of time, however the caviar will begin to "bleed" if you put it on too far ahead, so I usually add it at the last minute.”
READY IN:
1hr
YIELD:
24 pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. Gently boil the potatoes in salted water, until tender. Try not to allow the skins to crack. Set aside to cool.
  2. Mix remaining ingredients (except caviar) until smooth and creamy. Chill for about 30 minutes.
  3. When potatoes are cool enough to handle, and sour cream mixture is chilled- Slice each potato in half. Using a small melon baller, or spoon- scoop out a small well in the middle. Try to leave some of the potato on the sides and bottom for support. Cut a small slice from the bottom (uncut) side of the potato so they will lay flat on a platter and not roll around.
  4. Fill the well of the potatoes with the sour cream/cream cheese mixture. If you want to be a Fancy Nancy, use a piping bag- otherwise just use a spoon.
  5. *Using a plastic spoon* (this is important because caviar takes on a metallic taste if you use a metal utensil. Technically you're supposed to use a spoon made out of pearl- if you're lucky enough to own one of these, then go nuts) top each of the potatoes with a tiny blob of caviar.
  6. You could also top these w/ sprigs of fresh dill, or a sprinkling of chives, however I don't care for either, so I leave it out.

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