Lemon-Caper Parmesan Potato Salad Bites

• 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 450u0b0.
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 450u0b0 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.

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

Taken from www.myrecipes.com/recipe/lemon-potato-salad-bites (may not work)