Stuffed New Potatoes
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Stuffed New Potatoes
Last updated 6/12/2012 12:58:31 AM. Recipe ID 21293. Report a problem with this recipe.
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      Title: Stuffed new potatoes
 Categories: E.
      Yield: 4 Servings
      1    Dozen new potatoes, scrubbed
      2 lg Eggs
      2 tb Homemade or prepared
    1/2 ts Minced garlic
      1 ts Finely chopped parsley
      2 tb Minced red onions
      1 oz Caviar
  Place the new potatoes in a sauce pan and cover with water. Season the
  water with salt. Bring the liquid up to a boil and reduce the heat to
  medium. Cook the potatoes until fork
  tender, about 8 to 10 minutes. Place the eggs in a saucepan and cover
  with water. Bring the water up to a boil and reduce the heat to a
  simmer. Cook the eggs for 15 minutes after the heat has been reduced.
  Remove both potatoes and eggs from the water and shock in an ice
  bath. Remove the potatoes and eggs when cooled and pat dry. Using a
  paring knife, cut the tip of the potato off on both sides,
  vertically, so the potato will stand
  straight up. Using a small melon baller, scoop out the center of the
  potatoes, leaving about a 1/8-inch shell, reserving the potato
  scraps. Peel and chop the eggs. In a mixing bowl, combine the
  reserved potato scraps, chopped eggs mayonnaise, garlic, parsley and
  onions. Mix thoroughly. Season the mixture with salt and pepper.
  Season the new potato with salt and pepper. Fill each potato with the
  potato mixture. Top each potato with caviar and garnish with parsley.
  Yield: 12 stuffed potatoes

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Recipe ID 21293 (Apr 03, 2005)

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