24 small red-skin potatoes
1/4 tsp. salt
2 Tbs. oil
1/2 c. sour cream
Salt & pepper
1/2 c. minced yellow pepper
Wash potatoes & place in a medium saucepan. Cover with water, add salt & bring to a boil. Cook til tender. Drain & cool. Cut a small slice off the bottom of each potato so it will stand up. Scoop out about half of the flesh from each potato. Place potato pulp in a bowl & mash with a fork. Rub potato skins with vegetable oil. If desired, cover & chill for up to two days. Combine mashed potatoes & sour cream. Fill skins with mixture & spoon 1/2 tsp. of pepper on each for garnish.
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