Lemon-Caper Parmesan Potato Salad Bites

9 Reviews
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Photo: Johnny Miller; Styling: Sarah Smart
Hands-on Time
20 Mins
Total Time
1 Hour 20 Mins
Yield
Serves 12 (serving size: 2 potato halves)
By Tiffany Vickers Davis
July 2014
RECIPE BY Cooking Light

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.

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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 450°.

Step 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.

Step 3

Preheat broiler to high.

Step 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.

Step 5

Broil potatoes for 2 minutes or until cheese is lightly browned.

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Ratings & Reviews

Cold inside or hot? Help please

Lisabingham
July 24, 2016
I have refrigerated them until ready to serve.  Should the stuffing be hot or cold?  The stuffing will be cold when I put them under the broiler....

Tasty!

CarlsbadKim
May 21, 2016
Made these for my Kentucky Derby party. They were very good and quite a hit!

Lovely appetizer

Whygal
May 20, 2016
Made these a couple of times, and they went over well. Scooping out the potato and stuffing the shells was easier than I expected. The 2nd time I made them, I forgot the butter and couldn't even tell the difference! They add a nice variety to a party spread.

PediRN

veryslowcook
July 08, 2015
I made these tonight to go with oven fried chicken and a wedge salad- very tasty. Might be easier to stuff the filling into a half baked potato. Will try that next time.

CarlsbadKim's Review

Scaddell1
November 12, 2014
These were awesome. A bit time consuming to get as much potato pulp out as possible and not tear the shell, but worth it I think. Made as suggested. Wouldn't change a thing.

kayakgirl78's Review

BILL
September 13, 2014
N/A

Whygal's Review

kayakgirl78
August 22, 2014
This is a great appetizer and/or side dish. I eliminated the capers as we do not care for them and I used fresh parsley rather than the chives as that is what I had on hand. I froze the leftovers and they reheated very nicely.
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