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Walnut-Stuffed Red Potatoes
Source: dLife

Small potatoes stuffed with a creamy and crunchy walnut filling.

Prep Time: 10 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 24 servings
Amount Per Serving
Calories 142.8
Total Carbs 29.9 g
Dietary Fiber 3.8 g
Sugars 1.4 g
Total Fat 1.3 g
Saturated Fat 0.4 g
Unsaturated Fat 0.6 g
Potassium 720.7 mg
Protein 3.7 g
Sodium 11.1 mg
Dietary Exchanges
1/2 Fat , 2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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24 each  small potatoes
0 1/4 cup  sour cream
4 tbsp  walnut halves
1 cup  fresh dill weed
  1. Cook potatoes in boiling water for 8 to 12 minutes, until just tender.
  2. Drain and cool. Slice off bottom end of each potato so it sits upright. Slice off a third of top. (If potatoes are medium-small, cut them in half and use both halves.)
  3. With a melon baller, scoop out potato and fill with a dollop of sour cream. Top with a walnut half and tuck in a sprig of dill.

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