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.