![Deviled Potatoes](https://cdn.statically.io/img/www.southernliving.com/thmb/Ul3y3pJXnXJIU6p8r39ArGWsafg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/deviled-potatoes-sl_0-2000-5aa8e30a664a477696703785a0d7b58e.jpg)
Ingredients
-
1 pound petite red potatoes (about 15)
-
1 tablespoon olive oil
-
1 1/2 teaspoons kosher salt, divided
-
1/2 cup sour cream
-
2 tablespoons brined capers, drained and rinsed
-
2 teaspoons chopped fresh flat-leaf parsley
-
2 teaspoons chopped fresh dill
-
2 teaspoons whole grain mustard
-
1 teaspoon lemon zest
-
Garnish: chopped fresh flat-leaf parsley
Directions
-
Preheat oven to 350°F. Place potatoes in a small bowl, and drizzle with oil. Sprinkle with 1 teaspoon of the salt; toss to coat. Spread potatoes in a single layer on a baking sheet, and bake until tender when pierced, about 40 minutes. Remove from oven, and cool 15 minutes.
-
Cut each potato in half crosswise. Carefully scoop out potato pulp into a medium bowl, leaving shells intact. Place shells, cut side up, on baking sheet, and bake in preheated oven until dry, about 10 more minutes. Cool completely, about 30 minutes.
-
Stir together potato pulp, sour cream, capers, parsley, dill, mustard, zest, and remaining 1/2 teaspoon salt. Spoon mixture generously into each potato shell.