Makes 8-12 servings. Difficulty
24 small red potatoes Olive oil Salt 1 cup creme fraiche or sour cream 1/4 cup chives, chopped 1-1/4 cup pesto
In a small bowl, combine the creme fraiche or sour cream with the chopped chives. Set aside.
Preheat the oven to 400 degrees F.
Wash and dry the potatoes. Cut the potatoes in half. Cut a flat spot on the bottom of each halved potato so they will not roll. With a melon baller, scoop out the centers of each potato half. Spray the potatoes with olive oil and sprinkle with salt.
Fill half the potatoes with the creme friache mixture and half the potatoes with pesto. Place the potatoes on a baking sheet in a single layer. Bake for 25-30 minutes or until the potatoes are tender and the tops are lightly browned. Serve hot.