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Caviar Potato Treats
from the kitchen of Sharmagne Leland-St. John
10 small new potatoes
1 1⁄2 cups sour cream
Fresh chervil leaves
Beluga caviar
Drain the sour cream in cheesecloth overnight.
Preheat the oven to 350 degrees. Wash the potatoes
and place them on a baking sheet. Put the sheet in
the preheated oven. Bake for 20 minutes or until
tender. When the potatoes are completely cool,
slice them in half. Carefully scoop some of the
potato out of the skins of each half, leaving 1⁄4
inch of potato in each half. Put 1 tablespoon of
the drained sour cream in each potato. Place a
chervil leaf on top of the sour cream, then top
each potato with a bit caviar.
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