Lemon Caper Parmesan Potato Salad Bites
Twice baked lemon caper parmesan potato salad bites make the perfect party appetizer!
Yield: 24 potato salad bites
  • 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
  1. Heat oven to 450F.
  2. 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.
  3. 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.
  4. Preheat the broiler.
  5. Broil for 2-4 minutes or until cheese is lightly browned.
Adapted slightly from Cooking Light
Nutrition Information
Serving size: 2 potato salad bites
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/01/lemon-caper-parmesan-potato-salad-bites.html