Tiny Red Potatoes Stuffed with Caramelized Onions, Golden Raisins and Walnuts

(from castro15’s recipe box)

Categories: Appetizers

Ingredients

  • 12 small red potatoes
  • 1 tbsp sour cream
  • Salt and black pepper
  • 1 1/2 cups julienned yellow onions
  • 2 tbsp olive oil
  • 1/4 cup golden raisins, coarsely chopped
  • 1/4 cup walnuts, toasted and coarsely chopped

Directions

  1. To prepare the potatoes: Place the potatoes in a large pot of salted water, bring to a boil, and cook for 20 to 25 minutes, or until tender. Drain and refrigerate until chilled. Cut the tops off the potatoes and hollow out each potato with a melon baller, leaving sturdy walls and reserving the potato and the pulp.

  2. To prepare the filling: Finely dice the potato pulp, fold in the sour cream and season to taste with salt and pepper.

  3. Cook the onions with the olive oil in a medium saute pan over medium heat, stirring occasionally, for 15 to 20 minutes, or until caramelized. Add the raisins and walnuts and cook for 2 minutes. Season to taste with salt and pepper.

  4. Fill the potato shells halfway with the potato mixture and top with some of the onion mixture. Refrigerate until ready to serve.

  5. **Can also place in a preheated 350 oven for 10 minutes, or until warm.

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