24 very small red potatoes
20 ml olive oil 1 1/2 tbsp
125 ml sour cream 1/2 cup
red or black caviar
Using small sharp knife, cut small slice off bottom of each potato so that potato will stand upright. Toss potatoes with olive oil in large bowl. Place on baking sheet. Bake in preheated 425 F (220 C) oven until tender, about 30 minutes. Cool slightly. Using melon baller, scoop out small amount from top of each potato. Sprinkle inside of potatoes with pepper. Place small amount of sour cream on top. Garnish with caviar.
Serves 8