6 Appetizer Recipes To Begin Your Meals

Devilled Potatoes(4 of 6)

Ingredients

• Petite red potatoes, 1 lb
• Olive oil, 1 tbsp
• Kosher salt, 1 ½ tsp (divided)
• Sour cream, ½ cup
• Brined capers (rinsed, drained), 2 tbsp
• Fresh flat-leaf parsley (chopped), 2 tsp + more for garnish
• Whole grain mustard, 2 tsp
• Lemon zest, 1 tsp
• Fresh dill (chopped), 2 tsp

Preparation

1. Set the oven to preheat at 350 degrees F.
2. In a small bowl, place potatoes and drizzle with olive oil. Season with salt and rub to coat well. Place on a prepared baking sheet and set to bake for 40 minutes until tender. When done, remove from oven and let cool on a wire rack for 15 minutes.
3. Slice potatoes in half crosswise. Keep the shells intact as you scoop out the tender potato pulp. Place the shells on a baking sheet (the cut-side up) and set to bake for another 10 minutes until dry. Let cool completely.
4. To prepare the filling, stir together sour cream, reserved potato pulp, dill, parsley, capers, mustard, salt, and zest. Mix well and taste to adjust seasoning. When shells are dry, spoon the mixture generously in each shell. Serve immediately.