Baby Potatoes with Caraway Carrot Filling

Prep: 15 min, Cook: 30 min.
6 lbs. baby new potatoes, unpeeled
2 medium carrots, chopped
1/4 cup sour cream
1 tsp. caraway seeds
2 tsp. fresh chives, chopped
2 tsp. lemon juice
2-3/4 Tbsp fresh chives, chopped, extra

Preheat oven to 350 F. Place potatoes in a steamer basket over boiling
water. Cover pan and steam 10 minutes or until tender. Drain and cool. Add
carrots to steamer basket and steam 10 minutes, or until tender. Transfer
carrots to a blender or food processor and process until smooth. Cut tops
from potatoes and discard. Carefully scoop out flesh from potatoes and
transfer to a bowl. Mash potatoes and add 1/4 of the potatoes to carrot.
Mix well. (Keep remaining mashed potato for another use.) Stir in next 4
ingredients. Spoon carrot mixture into potato shells. Sprinkle with extra
chives and place on oven tray. Just before serving, heat potatoes in oven
about 10 minutes.


Jenn B In SWMO


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