Parmesan-Caper Potato Bites


The Holiday season is quickly approaching and we’ll all be searching for the perfect appetizers and holiday dishes to make. I love potatoes and think they are just he perfect addition to any meal- roasted whole or cut with rosemary and garlic, but my new favorite are these adorable potato bites.

Yes, I just called these adorable.

I found this recipe in a Cooking Light magazine, but didn’t add the small amount of lemon juice that was in the original recipe therefore had to change the name (they called them Lemon-Caper Parmesan Salad Bites). I don’t think the lemon would’ve added much as these were already very flavorful. I also cut back on the amount of capers used and changed the preparation just a little.

Don’t you just love finger food? Pick it up, pop it in your mouth- no mess, no utensils needed!

(and here is where I am missing a picture or two of a close-up of the potatoes- am having issues finding them so I might be making these again this week to photograph again. Plus I don’t like the way these pictures came out. Yes, I am crazy).


These are basically like a twice baked potato in a mini version. I loved them!

You could customize this for your crowd- leave out the capers for the kids, add some cheddar or do half and half which is what I did when I tested out this recipe.

Then after eating a few and realizing how delicious they are, I put the rest of the bites in tupperware and reheated them the next night for dinner and they turned out great! So they make a great do-ahead party appetizer or side dish for the Holidays when we need all the help we can get spacing out our meal prep.

Thanks Cooking Light- you never disappoint!



Parmesan-Caper Potato Bites


  • 12 small red potatoes (~1 1/4 pounds)
  • 2 teaspoons olive oil
  • 1/2 cup light sour cream
  • 2 Tablespoons minced fresh chives (or green onion)
  • 2 Tablespoons butter, melted
  • 1 Tablespoon finely chopped drained capers
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 Tablespoons grated Parmesan cheese


  1. Preheat oven to 450 degrees. Combine potatoes and oil, toss together. Arrange potatoes, cut side down onto a cookie sheet lined with parchment paper or silpat. Bake for 20 minutes, flip and if needed bake an additional 5 minutes. Remove to cool.
  2. Using a parking knife, carefully cut a small circle on the cut side of the potatoes. Using a small baking scoop or small spoon scoop out some of the potato flesh, leaving a thin shell.
  3. Combine potato flesh, sour cream, 1 Tablespoon chives or green onion, butter, capers, salt, pepper and parmesan cheese. Stir well to combine.
  4. Evenly fill potato shells with potato filling.
  5. Broil potatoes for 2 minutes to allow cheese to melt. Top with an additional tablespoon of minced chives or green onions.


These are great as a make-ahead appetizer or side dish. Just set them out for 20 minutes before baking and place them in a hot oven (400 degrees) for about 5-10 minutes or until warm.

Recipe adapted from Cooking Light

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Have a great week friends!


Pin It Party {Pinterest}

Pin It Party |

Hello friends and happy friday! Hope you all enjoyed some photography tips that I shared earlier this week from the IFBC photography session. I will go through my notes and share some info on the other sessions I attended, but for now I am joining Lindsay over at the Lean Green Bean for a Pin It Party!

Bloggers, doesn’t matter what kind- craft bloggers, mom bloggers, food bloggers, get a TON of traffic from Pinterest so we are all sharing posts we’d like to see pinned.

Please support your favorite blogs and pin stuff because it helps others find our content and that makes us happy! Speaking of Pinterest, my friend sent me this link from Parade magazine online to The Most Popular Recipes on Pinterest in Each of the 50 States and check out Illinois’ favorite! That would be my post- the Southwestern Egg Rolls! Whoa! So Crazy. I knew it was my most popular pinned recipe just from the traffic I get on it, but I never would’ve guessed it was the most pinned of the state. You can find the recipe here!

Screen Shot 2014-10-02 at 9.10.47 PM


So today I will share a couple of my recent post and a couple old posts that I’d love to be shared. And thanks in advance for sharing!

Grilled Vegetable Sandwich with Pesto & Garlic Yogurt Dressing {Gluten Free option}

I am already craving this sandwich again. It’s so worth the effort and is great as leftovers. You can reheat the veggie or eat them cold. Add cheese if you want- so good!


Kid-Friendly Fried Rice {Vegetarian, Gluten Free}

I really love this simple dish. I have made far more complicated fried rice dishes, but love this meat-free, simple kid version. It comes together in no time and is a great way to use you leftover rice!


Greek Salad Bites {Vegetarian, Gluten Free}

These are so fun and easy for a potluck or party appetizer. Great for the upcoming Holiday season.



Gingery Pork Meatballs {Gluten Free adaptable}

Oh man, this was before I had a clue about photography but it’s still an awesome dish. Like really, really yummy. I’ve got to put this on the dinner menu soon. I actually just bought some organic beef because the kids were requesting burgers so maybe I’ll try it with that!

Gingery Pork Meatballs

Gingerbread Cupcakes

Now that it’s October we all know the treat posts will start come flooding in. I was just thinking about the Holiday flavors and remembered these gingerbread cupcakes. The frosting, on the frosting is so yummy.

gingerbread cupcakes-0466


While we are taking about Pinterest, if you aren’t following me yet, please do! You can find me HERE. I am in the process of slowly reorganizing my boards so some might look bare as I try to create new, more organized ones. I have been neglected that chore for too long!

Happy pinning!

Questions: Are you on Pinterest? Do activity PIN?


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Screen Shot 2014-09-18 at 3.12.48 PM

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