Ingredients Jump to Instructions ↓

  1. 12 small creamer -style potato es (red, white, and/or yellow)* Choice of toppings, for example: Sour cream or creme fraiche topped with a small amount of caviar or a small piece of smoked salmon and snipped chives. Minced anchovies Grated sharp Cheddar cheese Salsa ( tomato or mango) or guacamole (store-bought or homemade) and a small sprig of cilantro A dollop of pesto (store-bought or homemade) Lightly-toasted pine nut s or chopped walnuts Very finely minced red bell pepper (fresh or roasted from a jar) Crumbled bacon and bleu cheese Hummus (store-bought or homemade)

Instructions Jump to Ingredients ↑

  1. Place the potatoes in a large pot and add enough water to cover them by a few inches. Bring to a boil over high heat and cook for 5 to 10 minutes, or until the potatoes are tender when pierced with the tip of a sharp knife.

  2. Put a colander in the sink and drain the potatoes thoroughly, then let them cool until comfortable to handle.

  3. Cut each potato in half and use a melon baller or a very small spoon to hollow out a small well in the center of each cut side. (Save the scooped-out potato to throw into a salad or soup—or just to snack on as you work.) Trim off a very thin slice from the rounded side of each half so it will stand upright—or skip this step if serving potatoes on a platter of salt.

  4. Fill with your desired toppings and serve warm or at room temperature.


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