Super Spuds - cooking recipe

Ingredients

12 tiny new potatoes (about 1 lb.)
pepper
2/3 c. sour cream
2 Tbsp. finely chopped pimiento-stuffed green olives
4 oil-pack dried tomato halves, drained and finely chopped
few dashes bottled hot pepper sauce
snipped chives

Preparation

Cook potatoes, covered, in lightly salted boiling water about 20 minutes or just until tender.
Cool to room temperature.
Cut potatoes in half.
Using a small spoon or melonballer, remove a small scoop of potato from each potato half.
Sprinkle each potato cavity with pepper.
Combine sour cream, chopped olives, chopped tomatoes and hot pepper sauce in a small bowl.
Fill potato cavities with a dollop of sour cream mixture.
Sprinkle with chives.
Serve at room temperature.
Makes 24.