Caponata-Stuffed Potato Boats

Baby red potatoes are great vehicles for prepared caponata, artichoke dip, or ratatouille from your grocery-store deli.

Makes 24 potato boats


  • 1 tsp. salt
  • 12 baby red potatoes
  • 1½ cups caponata or other filling of your choice
  • ¼ cup chopped fresh chives

Preheat oven to 350 degrees F.

On the stovetop, heat 2 quarts water with the salt and simmer the potatoes until just tender. Drain and let cool.

Cut the potatoes in half and scoop out the center with a melon baller. Fill the center with 1 tablespoon caponata.

Place the potato boats on a sheet tray and warm in the oven.

Sprinkle with chopped fresh chives before serving.

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