Mini Potatoes Stuffed with Whipped Goat Cheese

Preheat oven to 400°F.

Wash and dry potatoes. Place them in a bowl with 2 tablespoons extra virgin olive oil, salt, and pepper. Toss to coat potatoes with oil and seasoning. Spread the potatoes out evenly on a foil- or parchment-lined baking sheet.

Roast potatoes in preheated oven for 20–25 minutes. When fork tender, remove potatoes from oven and let sit until cool enough to handle, 5–7 minutes. When you can safely handle them, cut each potato in half horizontally. (Note: if the potatoes seem to roll, you can use a small sharp knife to shave off a flat area on one side.) With a spoon, scoop out about a quarter of the flesh of each potato. Set the hollowed-out potatoes on a platter.

Place softened goat cheese, sour cream, lemon zest, lemon juice, and 1 teaspoon extra virgin olive oil in the bowl of a mixer or food processor. Whip or pulse until completely smooth. The filling should be the consistency of frosting.

Place the whipped goat cheese into a pastry bag. (If you don’t have a pastry bag, a plastic bag with a corner snipped off will work similarly, or you could even do this carefully with a spoon.) Squeeze the goat cheese mixture into the cavity of each potato. Top with slices of smoked salmon, red onion, dill fronds, and capers. Serve.