Chive and Caper Filled Potatoes

You can make these using large potatoesYou can make these using large potatoes. We also made the recipe with baby red-skinned potatoes for a pretty hors d’oeuvre.

Veggie Type: Vegan or Lacto

Servings: 4

4 large potatoes (about 1-1/2 pounds)
4 medium shallots, chopped
1 tablespoon olive oil
1 cup lite or regular sour cream or vegan equivalent
1/2 cup snipped chives
1/4 cup drained capers
2 tablespoons minced parsley
Salt and pepper, to taste

1. Preheat oven to 400°. Scrub and towel dry potatoes. Set on oven rack and bake until tender, about 1 hour for large potatoes, 35 to 40 minutes for smaller ones.
2. In a small skillet, sauté shallots in oil until soft, about 5 minutes. Set aside.
3. Cut a shallow slice from the top of each hot, cooked potato. Using a melon baller or narrow spoon, scoop pulp from each potato into a mixing bowl. (A kitchen towel protects hands from the heat. Leave about 1/4 inch pulp for sturdy shells.)
4. Mash potato pulp in bowl. Stir in shallots, sour cream, chives, capers, parsley, salt, and pepper. Gently stuff mixture back into potato shells. Place potatoes on a baking sheet and return to the oven for 10 minutes to heat through.
Makes 4 servings




Granite Cutting Board

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