Caponata-Stuffed Potato Boats

Makes | 24 potato boats

• 1 tsp. salt
• 12 baby red potatoes
• 1 1/2 cups caponata or other filling of your choice
• 1/4 cup chopped fresh chives

Directions

1. Preheat oven to 350 degrees F.
2. On the stovetop, heat 2 quarts water with the salt and simmer the potatoes until just tender. Drain and let cool.
3. Cut the potatoes in half and scoop out the center with a melon baller. Fill the center with 1 tablespoon caponata.
4. Place the potato boats on a sheet tray and warm in the oven.
5. Sprinkle with chopped fresh chives before serving.

Food Photography by: Terry Brennan; Food Styling by: Betsy Nelson