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1 bag petite baby red potatoes (about 20 potatoes)
2 tablespoons salt for cooking
1 pound finely shredded Cheddar cheese
1 bunch scallions or chives, finely chopped (we used about 1/2 cup)
1/2 small red onion, finely diced
16 ounces sour cream
Blackened seasoning, to taste
1 bunch fresh dill (we used about 1/4 cup)
Salt, to taste
Black pepper, to taste
Diced tomatoes, for garnish (optional)
Fresh parsley, for garnish

Snip one end of a potato with a paring knife. With a melon baller, scoop out the outer end of the potato to form a bowl. Take the knife and level off the jagged end of the newly formed bowl. Repeat with the remaining potatoes. Place potatoes (bowls only) in a medium saucepan and cover with cold water and two tablespoons of salt. Cook over high heat until the water boils. Turn down to a simmer and cook for five more minutes, then drain potatoes and cool them in ice water for 3 to 5 minutes. Drain water and reserve the potato bowls for stuffing.

Stuffing: Combine the remaining ingredients together in a stainless steel bowl and toss lightly. Scoop stuffing into potatoes and garnish with diced tomatoes, chives, fresh dill or parsley.

Chef Len Spampinato, Aromas Fine Catering Inc.

Thursday, June 07, 2001