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!
[Tweet “Parmesan-Caper Potato Bites via @nutritiouseats Perfect for the Holidays!”]
Ingredients
Method
- 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.
- 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.
- Combine potato flesh, sour cream, 1 Tablespoon chives or green onion, butter, capers, salt, pepper and parmesan cheese. Stir well to combine.
- Evenly fill potato shells with potato filling.
- Broil potatoes for 2 minutes to allow cheese to melt. Top with an additional tablespoon of minced chives or green onions.
Notes
Have a great week friends!
Roasted Tomato Salsa
Honey Peanut Chicken Satay
Easy Vegetable Soup
Cheesy Chicken and Rice Skillet
Thanks for the reminder about the holidays! Eeeeekkkkk! Can you send these my way just so I can have some on hand for that time of year? Thanks! 😉
Yum! I’ve started planning menus for the holidays and this recipe would be a perfect addition. Adding it to the holiday menus list 🙂
Great, thanks Jill!
These look so freaking good! Pinning and saving because goodness knows I MUST make them!
Thanks girl!
I love Cooking Light as a recipe inspiration resource! Bet those capers give these potatoes a tangy twist!
Yes, so yummy, but I love briny stuff like capers & olives
i’ve been staying away from capers for years bc i feel like i won’t like them..but these sound delish. might have to try!
lol, you can always add even less or just omit them and do fresh parsley. I left the kids without and they were still delicious
Can I eat my computer? What a delicious idea! Saving this recipe!
Mmm, computers 😉 Thanks Rosey- hope you get a chance to try them!
These look amazing!
Thanks Erin!