Vegetable Potato Nests

Posted by: Schmitty 10-27-99 4:21 AM

Potato Nests by Schmitty

2 large baking potatoes (1 1/2 pounds)
1/2 cup sour cream
1 tablespoon prepared white horseradish
1 tablespoon chopped fresh dill
1/2 teaspoon salt
1/8 teaspoon ground black pepper
dill sprigs and/or smoked salmon for topping (optional)
pepper slices and radish for garnish

Preheat oven to 425 degrees and grease thirty two 1 3/4 by 1 inch mini muffin pan cups.

In 3 quart saucepan, cook unpeeled potatoes in water to cover.

Cook until potatoes are just cooked through.

Drain potatoes; refrigerate about 1 hour or until chilled.

Meanwhile, in small bowl, mix sour cream, horseradish and dill until blended.

Cover and refrigerate until ready to serve.

Peel and coarsely grate potatoes.

In medium bowl, gently toss grated potatoes with salt and pepper.

Place about 1 heaping measuring tablespoon potato mixture in each mini muffin cup; press mixture against bottom and up sides of cups, allowing some mixture to extend slightly above pan.

Bake potato nests 25 minutes or until edges are golden brown.

Cover pans loosely with foil if nests brown too quickly.

Cool nests in pan on wire racks 10 minutes.

Carefully remove potato nests to jelly roll pan or cookie sheet lined with paper towels.

Let stand at room temperature up to 4 hours before serving.

To complete: preheat oven to 375 degrees.

Place nests on large cookie sheet without paper towels and bake 6 to 8 minutes, until heated through and crisp.

Transfer nests to platter.

Spoon about 1 teaspoon sour cream mixture into each nest and top each with dill sprig or a small piece of smoked salmon if you like.

Garnish plate with pepper slices and radishes.

Makes 32 nests.

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