Lemon-Caper Parmesan Potato Salad Bites

Photo: Johnny Miller; Styling: Sarah Smart

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.


Serves 12 (serving size: 2 potato halves)

Total time: 1 Hour, 20 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 1 Hour, 20 Minutes

Nutritional Information

Calories 85
Fat 3.9 g
Satfat 2.2 g
Monofat 1.2 g
Polyfat 0.2 g
Protein 2 g
Carbohydrate 10 g
Fiber 1 g
Cholesterol 6 mg
Iron 0.0 mg
Sodium 182 mg
Calcium 20 mg


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


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.

Tiffany Vickers Davis,

Cooking Light

July 2014
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