Best Parmesan Potato Bites Recipes

LEMON-CAPER PARMESAN POTATO SALAD BITES

LEMON-CAPER PARMESAN POTATO SALAD BITES image

Categories Potato Appetizer Bake Cocktail Party

Yield 12

Number Of Ingredients 10

Ingredients

12 small red potatoes, halved (about 1 1/2 lbs)
2 teaspoons olive oil
1/2 cup light sour cream
2 tablespoons, minced fresh chives, divided
2 tablespoons butter, melted
2 tablespoons finely chopped drained capers
1 1/2 teaspoons lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons grated Parmesan cheese

Steps:

1. Preheat oven to 450 2. Combine potatoes and oil. Toss to coat. arrange the potatoes cut side down, in a single layer on a parchment lined baking sheet. Bake at 450 for 20 minutes. Turn and bake for 10 minutes. Remove and cool for 20 minutes. 3. Using a paring knife carefully cut a circle in the cut side of the potato. Using a melon baller or a small spoon, remove the pulp, leaving a thin shell. Combine the pulp, sour cream, 1 tablespoon chives, and next 5 ingredients (through pepper). Squash with a fork until pretty smooth, but not pureed. Evenly fill the potato shells with filling. Sprinkle with cheese and remaining tablespoon chives. 4. Broil for 2 minutes or until cheese is lightly browned.

PARMESAN POTATO BITES

Parmesan Potato Bites image

Make and share this Parmesan Potato Bites recipe from Food.com.

Provided by Derf2440

Categories Lunch/Snacks

Time 38m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

12 small round red potatoes, about a pound
1 1/2 teaspoons olive oil
3/4 cup onion, finely chopped
1/4 cup uncooked diced turkey bacon, about 2 slices
1/8 teaspoon fresh ground pepper
3 cloves garlic, smashed
1/2 cup parmesan cheese, finely grated,about 2 ounces
1 teaspoon rubbed sage

Steps:

Cook potatoes in boiling water 15 minutes or until tender, drain.
Heat oil in a nonstick frypan over medium high heat.
Add onion, bacon, pepper and garlic,saute 5 minutes or until tender.
Preheat broiler.
Cut potatoes in half, carefully scoop out pulp with a melon baller, leaving 1/4 inch shell.
Mash potato pulp with a fork; stir in cheese and sage.
Add to onion mixture, stirring well.
Spoon about 1 tablespoon potato mixture into each shell.
Arrange stuffed potatoes on a baking sheet, and broil 3 to 4 inches from heat, 3 minutes or until lightly browned.
Serve warm.

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