Lemon-Caper Parmesan Bites

INGREDIENTS  

• 12 small red potatoes, halved
• 2 t. olive oil
• ½ cup light sour cream
• 2 T. minced fresh chives, divided
• 2 T. butter, melted
• 2 T. finely chopped drained capers
• 1½ t. lemon juice
• ½ t. kosher salt
• ½ t. freshly ground black pepper
• 2 T grated Parmesan cheese

DIRECTIONS  

1. Preheat oven to 450°F.
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°F 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 T. chives, and next 5 ingredients (through pepper). Evenly fill potato shells with filling; sprinkle with cheese and remaining chives.
5. Broil potatoes for 2 minutes or until cheese is lightly browned.

Recipe Author: Cooking Light