Recipe: Tiny Stuffed Potatoes

Serves 6


24 tiny new potatoes
1/4 cup grated cheddar
2 to 4 Tbsp. sour cream
1/4 cup ham, real or veggie, minced
6 green onions, finely chopped
kosher salt to taste


Boil new potatoes until barely done. Cool (fine to do this up to 3 days ahead. Cut each potato in half, trying to cut so flatest sides will be down. Use a melon baller to scoop out center of each half, being sure to leave a firm shell. In food processor or mini chopper, whirl insides with cheddar and 2 Tbsp. sour cream. Remove mixture to bowl and stir in onions and ham. Add additional sour cream as needed to make a moist mixture. Add salt to taste. Refill potatoes and place them, stuffed side up, in an oiled pan. Bake uncovered at 350° for 30 minutes.