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Ingredients
- 1 pound petite red potatoes (about 15)
- 1 tablespoon olive oil
- 1 1/2 teaspoons kosher salt, divided
- 1/2 cup sour cream
- 2 tablespoons brined capers, drained and rinsed
- 2 teaspoons chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh dill
- 2 teaspoons whole grain mustard
- 1 teaspoon lemon zest
- Garnish: chopped fresh flat-leaf parsley
Description
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Preheat oven to 350°F. Place potatoes in a small bowl, and drizzle with oil. Sprinkle with 1 teaspoon of the salt; toss to coat. Spread potatoes in a single layer on a baking sheet, and bake until tender when pierced, about 40 minutes. Remove from oven, and cool 15 minutes.
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Cut each potato in half crosswise. Carefully scoop out potato pulp into a medium bowl, leaving shells intact. Place shells, cut side up, on baking sheet, and bake in preheated oven until dry, about 10 more minutes. Cool completely, about 30 minutes.
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Stir together potato pulp, sour cream, capers, parsley, dill, mustard, zest, and remaining 1/2 teaspoon salt. Spoon mixture generously into each potato shell.