Twice baked lemon caper parmesan potato salad bites make the perfect party appetizer!
Yield: 24 potato salad bites
Ingredients
12 small red potatoes, halved
1 tbsp olive oil
½ cup creme fraiche
2 tbsp minced fresh chives
2 tbsp butter, melted
2 tbsp drained capers
1½ tsp lemon juice
½ tsp kosher salt
½ tsp black pepper
2 tbsp grated parmesan cheese
Instructions
Heat oven to 450F.
Toss the potatoes with the olive oil and place cut side down on a parchment lined baking sheet. Bake for 20 minutes, then turn over and bake for another 10 minutes. Let cool for 20 minutes.
Using a paring knife, cut a circle in the cut side of the potatoes and using a small spoon, remove the insides, leaving a thin border. Mash the potato insides with the creme fraiche, chives, butter, capers, lemon juice, salt, and black pepper. Sprinkle with the parmesan cheese.
Preheat the broiler.
Broil for 2-4 minutes or until cheese is lightly browned.