Mini Potato Baskets, Smoked Salmon & Toasted Capers #5FIX

READY IN: 35mins
SERVES: 8-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400°F.
  • In a large bowl, mix potatoes with 4 tablespoons of the olive oil.
  • Spoon the mixture evenly into a 24-muffin mini-muffin tin. Press mixture into the bottom and up the sides of the molds.
  • Bake the potato baskets until golden and crisp, about 15-20 minutes. Remove pan to cooling rack.
  • Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium high heat. Add the capers and sauté until lightly browned and toasted. Remove to a paper towel-lined plate.
  • Spoon cream cheese evenly into barely warm baskets before removing baskets from muffin tin. Place baskets on serving platter and top with salmon and toasted capers.
  • Makes 24. Serves 8-12.
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