Savory Cheesy Potato Bites with Sun-Dried Tomato Inspiration
Elevate your appetizer game with these Savory Cheesy Potato Bites, featuring a delightful twist on the classic potato skins. Using creamy Parmesan and gooey mozzarella cheeses instead of traditional cheddar, these treats pack a flavor punch. The addition of sun-dried tomatoes lends a burst of tanginess, while fresh green onions and Italian parsley bring brightness to every bite. Perfect for game days, gatherings, or as a unique side dish, these potato skins are a crowd-pleaser that combines rich flavors with a hint of gourmet flair.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
russet potatoes
4 medium (about 1 1/2 pounds) (washed and pierced with a fork)
fat free sour cream
1/4 cup (none)
parmesan cheese
2 ounces (shredded)
mozzarella cheese
2 ounces (shredded)
sun-dried tomatoes
1/4-1/3 cup (chopped)
green onion
1/4 cup (tops only, chopped)
Italian parsley
2 tablespoons (chopped)
kosher salt
to taste (none)
fresh ground black pepper
to taste (none)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Wash the russet potatoes thoroughly and pierce them with a fork several times to allow steam to escape. Place them directly on the oven rack and bake for 50 minutes or until they are tender when pierced with a fork. Once done, remove them from the oven and let them cool until safe to handle.
3
Once cool, carefully cut each potato in half lengthwise. Using a spoon, scoop out the potato flesh, leaving about 1/4-inch of the potato within the skin to maintain structure. Reserve the removed potato pulp in a mixing bowl.
4
Cut each potato half into two quarters, creating skin wedges.
5
Season the potato skin quarters with kosher salt and freshly ground black pepper. Arrange them on a baking sheet cut side up and bake in the preheated oven for about 15 minutes until they start to crisp up.
6
In the bowl with the reserved potato pulp, mash about 1 cup using a potato masher until smooth.
7
Stir in the fat-free sour cream, shredded Parmesan, shredded mozzarella, chopped sun-dried tomatoes, green onion tops, and chopped Italian parsley. Mix until everything is evenly combined and the mixture holds together well.
8
Using your hands, evenly distribute and firmly press the cheesy potato mixture into each potato skin quarter.
9
Finish by sprinkling some freshly ground black pepper over the top of the filled potato skins. Return them to the oven and bake for an additional 15 minutes, until the tops are golden and crispy.
10
Serve warm and enjoy these delicious, cheesy potato bites!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Cheesy Potato Bites?
They are a gourmet twist on traditional potato skins featuring Parmesan, mozzarella, sun-dried tomatoes, and fresh herbs.
What type of potatoes should I use for this recipe?
The recipe calls for 4 medium russet potatoes, weighing approximately 1.5 pounds.
What is the required oven temperature?
Preheat your oven to 375°F (190°C) for all baking stages.
How long do the potatoes bake initially?
The whole potatoes should bake for 50 minutes or until they are tender when pierced with a fork.
Why do I need to pierce the potatoes with a fork?
Piercing the potatoes allows steam to escape while they bake, preventing them from bursting.
How much potato flesh should I leave in the skin?
Leave about 1/4-inch of potato within the skin to ensure the wedges maintain their structure.
What cheeses are used in the filling?
The filling uses 2 ounces of shredded Parmesan and 2 ounces of shredded mozzarella.
What gives these potato bites a tangy flavor?
The addition of chopped sun-dried tomatoes provides a burst of tanginess.
How do I cut the potatoes for the wedges?
Cut each potato in half lengthwise, then cut each half into two quarters to create skin wedges.
How much potato pulp is needed for the filling?
You should mash about 1 cup of the reserved potato pulp until smooth.
What type of sour cream is recommended?
The recipe specifies using 1/4 cup of fat-free sour cream.
What herbs are included in the mixture?
The recipe uses chopped green onion tops and 2 tablespoons of chopped Italian parsley.
How long do the empty skins bake?
The seasoned empty skin quarters bake for about 15 minutes to become crispy before filling.
How long is the final bake once the skins are filled?
Bake the filled skins for an additional 15 minutes until the tops are golden and crispy.
Is this recipe suitable for vegetarians?
Yes, based on the ingredients provided, these potato bites are vegetarian-friendly.
How should the filling be applied?
Use your hands to evenly distribute and firmly press the cheesy potato mixture into each wedge.
What seasonings are used for the skins?
The potato skins are seasoned with kosher salt and freshly ground black pepper.
Should I use the white part of the green onion?
No, the recipe specifically calls for the green onion tops only.
What is the texture of the final dish?
The bites have a crispy exterior with a creamy, cheesy, and savory potato filling.
How many potato wedges does this recipe make?
Since there are 4 potatoes cut into quarters, the recipe makes 16 individual bites.
Can I serve these as a side dish?
Yes, they are perfect as a unique side dish, appetizer for gatherings, or game day snack.
What makes this a 'gourmet' version of potato skins?
The use of Parmesan and mozzarella instead of cheddar, plus the addition of sun-dried tomatoes and Italian parsley.
How do I know when the whole potatoes are done?
They are done when they are tender when pierced with a fork after about 50 minutes.
Do I need to grease the baking sheet?
The recipe does not specify greasing, but the skins are placed cut side up to crisp.
What preparation is needed for the sun-dried tomatoes?
The sun-dried tomatoes should be chopped before being added to the filling.
How much Italian parsley is used?
The recipe requires 2 tablespoons of chopped Italian parsley.
Should the potatoes be cold when I scoop them?
No, you should let them cool only until they are safe to handle before cutting and scooping.
Can I use a potato masher?
Yes, a potato masher is recommended to get the 1 cup of potato pulp smooth.
What is the finishing touch before the final bake?
Sprinkle some freshly ground black pepper over the top of the filled potato skins.
How should the Savory Cheesy Potato Bites be served?
They should be served warm for the best flavor and texture.