Walnut-Stuffed Baby Red Potatoes

April 13, 2021 , ,

Created by Chef Max Shapiro

This recipe was one of my favorite recipes on my brunch catering menu at the Wooden Spoon. This makes for a great lunch with a salad or a side to any summer menu.


  • 24 baby red potatoes
  • 3/4 cup sour cream
  • 24 walnut halves, toasted
  • 24 small sprigs of fresh dill or parsley


1. Cook the potato in a pot of boiling water until tender, about 8 to 10 minutes; drain and let cool. Slice off the bottom end of each potato so it sits up right, and slice off a third of the top. (If the potatoes are medium-small cut in half and use both halves.)

2. Using a melon baller, scoop out the potato and fill the hollow with a dollop of sour cream. Top with walnut half and tuck in a spring of fresh dill or parsley.

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