Step 1
Place potatoes in a large saucepan; add enough water to
cover. Bring to a boil. Cook until potatoes are tender, about 20 minutes.
Halve potatoes. Let cool.
Step 2
Meanwhile, combine sour cream, horseradish, olives and 2
tablespoons chopped chives in a bowl; mix well.
Step 3
Cut a sliver from the bottom of each potato half to allow
potatoes to stand upright. Scoop a small amount of pulp from each half.
Step 4
Fill potatoes with sour cream mixture. Sprinkle with
remaining chopped chives just before serving.
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