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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.

Tiffany Vickers Davis
Recipe by Cooking Light July 2014

Gallery

Credit: Johnny Miller; Styling: Sarah Smart

Recipe Summary

hands-on:
20 mins
total:
1 hr 20 mins
Yield:
Serves 12 (serving size: 2 potato halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

  • Preheat broiler to high.

  • 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.

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

Nutrition Facts

85 calories; fat 3.9g; saturated fat 2.2g; mono fat 1.2g; poly fat 0.2g; protein 2g; carbohydrates 10g; fiber 1g; cholesterol 6mg; sodium 182mg; calcium 20mg.
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