Trout-Stuffed Red Potatoes Recipe

Trout-Stuffed Red Potatoes Recipe photo by Taste of Home Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.

Cut potatoes in half horizontally. Cut a thin slice from the bottom of each potato to level if necessary. Scoop out the pulp with a melon baller, leaving a thick shell.

In a large bowl, mash the pulp. Stir in the mayonnaise, sour cream, onion, dill, lemon juice, salt, pepper and hot pepper sauce if desired. Fold in trout. Pipe into potato shells. Garnish with dill sprigs. Yield: 2 dozen.