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Parmesan-Caper Potato Bites

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Ingredients Method Notes

Ingredients
  

  • 12 small red potatoes ~1 1/4 pounds
  • 2 teaspoons olive oil
  • 1/2 cup light sour cream
  • 2 Tablespoons minced fresh chives or green onion
  • 2 Tablespoons butter melted
  • 1 Tablespoon finely chopped drained capers
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 Tablespoons grated Parmesan cheese

Method
 

  1. 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.
  2. 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.
  3. Combine potato flesh, sour cream, 1 Tablespoon chives or green onion, butter, capers, salt, pepper and parmesan cheese. Stir well to combine.
  4. Evenly fill potato shells with potato filling.
  5. 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