2 Tablespoons minced fresh chives (or green onion)
2 Tablespoons butter, melted
1 Tablespoon finely chopped drained capers
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 Tablespoons grated Parmesan cheese
Instructions
Preheat oven to 450 degrees. Combine potatoes and oil, toss together. Arrange potatoes, cut side down onto a cookie sheet lined with parchment paper or silpat. Bake for 20 minutes, flip and if needed bake an additional 5 minutes. Remove to cool.
Using a parking knife, carefully cut a small circle on the cut side of the potatoes. Using a small baking scoop or small spoon scoop out some of the potato flesh, leaving a thin shell.
Combine potato flesh, sour cream, 1 Tablespoon chives or green onion, butter, capers, salt, pepper and parmesan cheese. Stir well to combine.
Evenly fill potato shells with potato filling.
Broil potatoes for 2 minutes to allow cheese to melt. Top with an additional tablespoon of minced chives or green onions.
Notes
These are great as a make-ahead appetizer or side dish. Just set them out for 20 minutes before baking and place them in a hot oven (400 degrees) for about 5-10 minutes or until warm.
Recipe adapted from Cooking Light
Recipe by Nutritious Eats at https://www.nutritiouseats.com/parmesan-caper-potato-bites/