Tricolored Potato Cups with Caviar and Sour Cream

Name: Tricolored Potato Cups with Caviar and Sour Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 36
Cuisine: Global
Ingredients: 57 grams osetra caviar; 36 servings Cut chives, for garnish; 1 Tbsp extra-virgin olive oil; 680 grams red, purple and yellow new potatoes, 1/2 inch in diameter; 36 servings Salt; 59 milliliters sour cream

You can never have too many hor d'oeuvre recipes, so give Tricolored Potato Cups with Caviar and Sour Cream a try. Watching your figure? This gluten free and pescatarian recipe has 26 calories, 1g of protein, and 1g of fat per serving. This recipe serves 36. This recipe covers 2% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. If you have osetra caviar, purple and new potatoes, cream, and a few other ingredients on hand, you can make it.

Instructions

Steam the potatoes over boiling water until barely tender, about 5 minutes.

Ingredients you will need

Potato

Water

Let the potatoes cool slightly on a plate.

Ingredients you will need

Potato

Cut each potato in half and use a small melon baller to scoop out an indentation, leaving a 1/4-inch shell.

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Potato

Melon

Equipment you will use

Melon Baller

Cut a thin slice from the bottom of each potato cup so it won't wobble.

Ingredients you will need

Potato

Preheat the oven to 400 and line a large baking sheet with foil. In a bowl, toss the potatoes with the olive oil and season lightly with salt. Arrange the potatoes, scooped side down, on the baking sheet and bake in the lower third of the oven for about 25 minutes, or until the undersides are golden.

Ingredients you will need

Olive Oil