Baby Potato Bites
These super-easy mini baked potatoes are ready for a party.
12 baby potatoes
1 tsp canola oil
1/4 tsp salt
1/3 cup sour cream
1 tbsp capers, drained and finely chopped
1 75-g hot-smoked trout, or salmon, about 1 fillet, flaked
2 tbsp finely chopped chives
flaky sea salt, optional
Preheat oven to 400F. Line a baking sheet with foil.
Use a melon baller to scoop out flesh from each potato half, leaving at least 1/8 in. of flesh around sides and bottom, and set aside for another use. Place hollowed-out potatoes on prepared sheet, cut-side up. Brush with oil then sprinkle with salt. Season with fresh pepper.
Bake in centre of oven until fork-tender, 25 to 30 min. Remove from oven.
Stir sour cream with capers. Fill potatoes with sour cream mixture, then top with smoked trout. Sprinkle with chives and sea salt.
Protein 1g, Carbohydrates 2g, Fat 1g, Sodium 193mg.
The texture of hot-smoked fish is similar to cooked fish and flakes easily.
Originally published in the Today’s Parent May 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.