You will need:
12 small red potatoes
1 heaping tablespoon sour cream
Salt and black pepper to taste
1-1/2 cups yellow onions, julienned
2 tablespoons olive oil
Place potatoes in a large pot of salted water. Bring to a boil and cook 25 minutes or until tender. Drain and cool completely.
Meanwhile, cook onions in oil in a saute pan over medium heat for 20 miutes or until caramelized. Stir occasionally.
Cut potatoes in half and scoop out pulp with a melon baller, leaving a sturdy wall. Mash potato pulp and fold in sour cream, salt and pepper. Fill potatoes with mixture and top with onions.
Serve room temperature.
Yield: 6 servings
Note: To serve hot, place in 350 degree oven for 10 minutes and serve immediately.