Ingredients

The following ingredients have 40 Servings
  • 2 pounds small red new potatoes or baby potatoes (2 inches each)
  • 2 1/2 tablespoons extra virgin olive oil (divided)
  • 3/4 cup nonfat Greek yogurt
  • 1/4 cup cream cheese
  • 8 ounces Nova lox or smoked salmon
  • 2 tablespoons chopped fresh dill
  • Capers for garnish

Instruction

  • Preheat the oven to 400 degrees F. Scrub the potatoes clean, leaving the skin intact. Slice the potatoes in half horizontally. Use a vegetable corer or melon baller to scoop out a teaspoon-sized hole in the center of the cut side of each potato half. 
  • Place halved potatoes into a large bowl and discard the cored pieces. Toss the potato halves with 1 ½ tbsp olive oil until evenly coated. Brush the baking sheet with the remaining 1 tbsp of olive oil. Put the potatoes onto the baking sheet, cut side down, skin side up. Roast the potatoes for about 30 minutes until tender. Let the potatoes cool to room temperature.
  • Meanwhile put Greek yogurt, cream cheese, lox, and dill into the food processor. Process ingredients until they are blended together.
  • When potatoes are cool, use a small spoon to fill the hollowed out potato halves with the lox mixture. Garnish each potato half with 2-3 capers. Serve.