Ingredients:
- 12 small red potatoes, halved
- 2 tsp. olive oil
- ½ cup sour cream
- 2 Tbsp. minced fresh chives, divided
- 2 Tbsp. butter, melted
- 2 Tbsp. chopped drained capers
- 1½ tsp. lemon juice
- ½ tsp. salt
- ½ tsp. black pepper
- 2 Tbsp. grated Parmesan cheese
Directions:
- Preheat oven to 450 F.
- 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 F for 20 minutes. Turn potatoes; bake for 10 minutes. Remove and cool for 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 five ingredients (through pepper).
- Evenly fill potato shells with filling; sprinkle with cheese and remaining 1 tablespoon chives.
- Broil potatoes for two minutes or until cheese is lightly browned.
