Sour Cream Nugget Potatoes:
Dairy sour cream, as needed
Capers, as needed
Anchovies, as needed
Now put your guests to work in a corner of the kitchen: Slip a grapefruit knife ¼-in. from edge of each chilled nugget, easing potato from its casing. Fill each nugget with about 2 tsp. sour cream, dusting with well-drained capers and drained, chopped anchovies, blotted dry.
|Use grapefruit knife to begin hollowing cold, cooked potato|
|Continue hollowing out potato to 1/4-in. from peel|
|Top chilled potato with sour cream|
|Top with well-drained capers and a bit of anchovy.|
If your ship's come in ... try caviar!