- 25 small new potatoes
- 2 cups cheddar cheese, shredded
- 2 cups sour cream
- 3 bunches scallions, chopped finely
- 2 cups bacon bits
- 1 cup whipped butter
- 3 to 4 ounces caviar
- 2 tablespoons sea salt
- 2 tablespoons cracked black pepper
Cook small new potatoes in boiling water until tender. It is best to chill them overnight and then cut them in half the next day. Use a melon baller and scoop out the center of potatoes. Arrange them in basket or on a platter and serve with assorted condiments such as shredded cheddar cheese, sour cream, scallions, bacon bits, whipped butter, caviar, sea salt and cracked black pepper.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.