- Using a pairing knife and a melon baller, shave the ends off of each extra small potato (shaving the ends allow for the potato to sit flat on a plate- do not take too much of each end off).
- Carefully scoop the center of each extra small potato (it is important to not scoop so much that there is a hole in the bottom of the potato).
- Place scooped potatoes into a pot of cold water. Season lightly with salt.
- Bring potatoes up to a boil and then simmer for 8 minutes. Strain and allow to cool/ dry completely.
- In another pot, cover the diced Yukon Gold potatoes with cold water and a pinch of salt. Bring up to a boil and simmer until fully tender about 12-14 minutes. Strain and reserve.
- Heat the cream in a small pot until just scalded.
- Mash the potatoes lightly using a fork or whisk. Add the cream and fold in with the eggs until mixture is smooth. Season with nutmeg, salt and pepper and allow to cool completely.
- Once potato filling is chilled, fold in sour cream and chopped chives.
- Using a spoon, fill the scooped halves of the potatoes until they are ‘dome’ shaped.
- Place on a foil lined sheet pan and bake at 425 °F for approximately 8-10 minutes or until golden brown.
*These will be the actual hors d’ Oeuvres. They will be sliced in half and served as a half. Size purchased should be according to actual hors d’ Oeuvre size desired
Take a look at our recommended pairing below.