Ingredients

12 small red potatoes, halved (about 1 1/2 lbs)

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

Preparation

  1. Preheat oven to 450
  2. Combine potatoes and oil. Toss to coat. arrange the potatoes cut side down, in a single layer on a parchment lined baking sheet. Bake at 450 for 20 minutes. Turn and bake for 10 minutes. Remove and cool for 20 minutes.
  3. Using a paring knife carefully cut a circle in the cut side of the potato. Using a melon baller or a small spoon, remove the pulp, leaving a thin shell. Combine the pulp, sour cream, 1 tablespoon chives, and next 5 ingredients (through pepper). Squash with a fork until pretty smooth, but not pureed. Evenly fill the potato shells with filling. Sprinkle with cheese and remaining tablespoon chives.
  4. Broil for 2 minutes or until cheese is lightly browned.