Potatoes, sour cream and caviar

Yield: 16 servings

• 16 new potatoes or very small potatoes • 3 tablespoons sour cream

• 2 teaspoons caviar

Directions:

In a large pot of water, boil the potatoes until they are easily pierced with a fork or sharp knife. Drain. Cut a thin slice off the bottom of each potato so it can stand upright, and scoop out a small hollow out of the top. Refrigerate until ready to serve. Fill each hollow with 1 teaspoon of sour cream and top with ¹⁄8 teaspoon of caviar.

Per serving: 70 calories; 1 g fat; 1 g saturated fat; 5 mg cholesterol; 2 g protein; 15 g carbohydrate; 1 g sugar; 2 g fiber; 26 mg sodium; 13 mg calcium

—Recipe by Daniel Neman