Lemon-Caper Parmesan Potato Salad Bites

• 12 small red potatoes, halved (about 1 1/2 lbs)
• 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. 1. Preheat oven to 450
2. 2. Combine potatoes and oil. Toss to coat. arrange the potatoes cut side down, in a single layer on a parchment lined baking sheet. Bake at 450 for 20 minutes. Turn and bake for 10 minutes. Remove and cool for 20 minutes.
3. 3. Using a paring knife carefully cut a circle in the cut side of the potato. Using a melon baller or a small spoon, remove the pulp, leaving a thin shell. Combine the pulp, sour cream, 1 tablespoon chives, and next 5 ingredients (through pepper). Squash with a fork until pretty smooth, but not pureed. Evenly fill the potato shells with filling. Sprinkle with cheese and remaining tablespoon chives.
4. 4. Broil for 2 minutes or until cheese is lightly browned.

red potatoes, olive oil, light sour cream, fresh chives, butter, capers, lemon juice, kosher salt, freshly ground black pepper, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/lemon-caper-parmesan-potato-salad-bites-52866121 (may not work)