Rating: 4.5 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light July 2014


Credit: Johnny Miller; Styling: Sarah Smart

Recipe Summary

20 mins
1 hr 20 mins
Serves 12 (serving size: 2 potato halves)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°.

  • 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.