Lemon-Caper Parmesan Potato Salad Bites

Turn "jacket potatoes" into irresistible potato salad bites. Capers offer a twist on traditional relish; they're actually pickled flower buds and add bright, briny flavor to this appetizer.

Photo by Kira A.

PREP TIME

--

minutes

TOTAL TIME

80

minutes

SERVINGS

12

Servings

PREP TIME

--

minutes

TOTAL TIME

80

minutes

SERVINGS

12

servings

Ingredients

  • 12

    small red potatoes, halved (about 1 1/4 pounds)

  • 2

    teaspoons olive oil

  • 1/2

    cup light sour cream

  • 2

    tablespoons minced fresh chives, divided

  • 2

    tablespoons butter, melted

  • 2

    tablespoons finely chopped drained capers

  • 1 1/2

    teaspoons lemon juice

  • 1/2

    teaspoon kosher salt

  • 1/2

    teaspoon freshly ground black pepper

  • 2

    tablespoons grated Parmesan cheese

Directions

1. Preheat oven to 450°. 2. Combine potatoes and oil; toss to coat. Arrange potatoes, cut sides down, in a single layer on a parchment paper–lined baking sheet. Bake at 450° for 20 minutes. Turn potatoes; bake 10 minutes. Remove and cool 20 minutes. 3. Preheat broiler to high. 4. Using a paring knife, carefully cut a circle in the cut side of potatoes. Using a melon baller or small spoon, remove pulp from potato, leaving a thin shell. Combine pulp, sour cream, 1 tablespoon chives, and next 5 ingredients (through pepper). Evenly fill potato shells with filling; sprinkle with cheese and remaining 1 tablespoon chives. 5. Broil potatoes for 2 minutes or until cheese is lightly browned. Serving Size = 2 potato halves

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