Nutritious Eats

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Parmesan-Caper Potato Bites

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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).

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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!

 

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Parmesan-Caper Potato Bites
 
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Ingredients
  • 12 small red potatoes (~1¼ pounds)
  • 2 teaspoons olive oil
  • ½ cup light sour cream
  • 2 Tablespoons minced fresh chives (or green onion)
  • 2 Tablespoons butter, melted
  • 1 Tablespoon finely chopped drained capers
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 Tablespoons grated Parmesan cheese
Instructions
  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.
Notes
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

Have a great week friends!

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Comments

    • 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

      Reply

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