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Lemon-Caper Parmesan Potato Salad Bites Recipe


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      Lemon-Caper Parmesan Potato Salad Bites

Category   Appetizers
Sub Category   None
Servings   12
Preptime   1 hour 20 minutes

12 small red potatoes, halved (about 1 1/4 pounds)
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

1. Preheat oven to 450. 2. 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.
3. Preheat broiler to high. 4. 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. 5. Broil potatoes for 2 minutes or until cheese is lightly browned.

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