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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