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Decadent Caviar In Potato Cups

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Ingredients

Adjust Servings:
24 small potatoes, scrubbed
1 1/2 teaspoons lite olive oil (or virgin)
pepper
1/2 cup 2% fat cottage cheese or 1/2 cup low-fat sour cream
3 teaspoons caviar

Nutritional information

137.6
Calories
4 g
Calories From Fat
0.5 g
Total Fat
0.1 g
Saturated Fat
0.4 mg
Cholesterol
29.3 mg
Sodium
29.9 g
Carbs
3.7 g
Dietary Fiber
1.3 g
Sugars
4.1 g
Protein
4200g
Serving Size

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Decadent Caviar In Potato Cups

Features:
    Cuisine:

    We love this appetizer--we make it with eensy weensy baby reds or golden-fleshed (like Yukon Gold) potatoes, creme fraiche, and tiny black caviar (I've forgotten the kind of fish we usually use). I like to garnish each with two wee (about 1 1/2 - 2 inches long) chive leaf tips. Simple but oh-so-elegant! goes very well with champagne/sparkling wine (extra dry or brut). I make the potatoes ahead and chill them, then it just takes a few minutes to assemble and garnish them.

    • 75 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Decadent Caviar in Potato Cups, These potato balls make a lovely appetizer They look elegant I usually use the red caviar just for the color, black is equally as good If you have Russian Caviar DO NOT waste it on this recipe have on it’s own – it will make anyone a caviar lover Caviar is salty but delightful I’ll bet you’ll be back for more – Serve with a light white, chilled wine Ortega is perfect This recipe was originally from : 1000 Low Fat recipes by Terry Golson, We love this appetizer–we make it with eensy weensy baby reds or golden-fleshed (like Yukon Gold) potatoes, creme fraiche, and tiny black caviar (I’ve forgotten the kind of fish we usually use) I like to garnish each with two wee (about 1 1/2 – 2 inches long) chive leaf tips Simple but oh-so-elegant! goes very well with champagne/sparkling wine (extra dry or brut) I make the potatoes ahead and chill them, then it just takes a few minutes to assemble and garnish them , These potato balls make a lovely appetizer They look elegant I usually use the red caviar just for the color, black is equally as good If you have Russian Caviar DO NOT waste it on this recipe have on it’s own – it will make anyone a caviar lover Caviar is salty but delightful I’ll bet you’ll be back for more – Serve with a light white, chilled wine Ortega is perfect This recipe was originally from : 1000 Low Fat recipes by Terry Golson


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    Steps

    1
    Done

    Toss the Potatoes With the Olive Oil to Coat Them and Bake in 425f Oven Until Tender Approx 25-30 Minutes.

    2
    Done

    Whip the Cottage Cheese Until Smooth Having the Consistency of Sour Cream or Use Sour Cream.

    3
    Done

    When the Potatoes Are Cool Enough to Handle Cut a Sliver Off the Bottom of Each Potato So It Will Sit Upright and With a Tiny Spoon or Melon Baller Carefully Scoop Out the Inside Leaving a Sturdy Little Cup, Use the Flesh For Another Recipe.

    4
    Done

    If You Wish You May Now Refrigerate Them Until Ready to Serve (overnight Is Fine) or Continue Filling Them. Potatoes Should Be at Room Temperature For Serving.

    5
    Done

    Sprinkle a Bit of Pepper Inside Each Cup, Fill With Cottage Cheese or Sour Cream, Top With Caviar and Serve. Garnish the Serving Platter With Tiny Wedges of Lemon (optional).

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    Clara Bailey

    Culinary historian exploring recipes and techniques from ancient civilizations.

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