Ingredients

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

2 teaspoons olive oil

½ cup light sour cream

2 tablespoons minced fresh chives, divided

2 tablespoons butter, melted

2 tablespoons finely chopped drained capers

1 ½ teaspoons lemon juice

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons grated Parmesan cheese

Preparation

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