Ingredients

The following ingredients have 4 Servings
  • 1lb small red potatoes ((about 15 potatoes))
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons kosher salt, divided
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 teaspoons whole grain mustard
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon capers, drained
  • 1/4 teaspoon fresh ground pepper

Instruction

  • Preheat oven to 350°F. Place potatoes in a small bowl or directly a rimmed baking sheet, and drizzle with oil. Sprinkle with 1 teaspoon of the salt; toss to coat. 
  • Spread potatoes in a single layer on the baking sheet, and bake about 40 minutes, or until tender when pierced with a toothpick. Remove from oven, and cool 10 minutes.
  • Cut each potato in half crosswise. Carefully scoop out potato pulp leaving the skins intact. Place pulp in a medium-size bowl.
  • Place shells, cut side up, back on the baking sheet, and bake another 10 more minutes. Cool completely.
  • Stir together potato pulp, mayonnaise, sour cream, mustard, chives, dill, capers, pepper, and remaining 1/2 teaspoon salt. 
  • Carefully spoon the filling mixture into each potato skin.