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A super easy recipe with minimal ingredients these Parmesan Potatoes are the perfect hand held potato appetizer or side dish that everyone will love!

Finished Parmesan Potatoes on baking sheet topped with sour cream and chives.

I’ve always been a huge appetizer fan, there is just something about having a plate full of all kinds of appetizers that really makes a girl happy.

I know I can’t be the only one out there that feels the same way! These Parmesan Potatoes are one of my favorites to make, they are pretty much mini twice-baked potatoes!

They are super fun and make a bunch and they are great to have around for football games, as a side dish to your dinner, or at family gatherings.

Top them with some sour cream and chives and you have yourself the perfect little potato that you will want to keep popping into your mouth!

Seriously though, this is a really great recipe that a lot of people enjoy. Whenever I have brought them to places or served them at my house there is never any left.

So let’s just say that if that isn’t a sign that they are good then I guess you will just have to make them and be the judge!

Some of my other favorite appetizers we have on our site include: Sausage Stuffed Mushrooms, Easy Deviled Eggs and Chicken Enchilada Bites.

Parmesan Potatoes on plate topped with sour cream and chives.

WHY THIS RECIPE WORKS:

  • With simple ingredients, these are quick to throw together.
  • The filling is mixed with sour cream, butter, and parmesan really enhance the flavor.
  • Topped with cheese, sour cream and chives makes it complete!

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Baby gold potatoes
Olive oil
Kosher salt
Pepper
Sour cream
Unsalted butter
Parmesan cheese
Chives for garnish

Ingredients needed to make Parmesan Potatoes.

HOW TO MAKE PARMESAN POTATOES:

  1. Preheat the oven to 400°F degrees. Pierce the potatoes lightly with a fork or paring knife in a few spots all over the potatoes. Add them to a baking dish so they are in a single layer.
  2. Add the olive oil, salt, and pepper. Toss with a spoon or hands until evenly coated. Cover with foil and bake until a fork inserted has no resistance. About an hour and a half.
  3. When potatoes are done baking, let them sit on the counter until they are cool to the touch or at least 30 minutes.
  4. Cut all of the potatoes in half lengthwise. With a small spoon, scoop out the insides of the potatoes and place them in a medium-sized bowl. Be careful to not tear the skin. Add in the sour cream, butter, and half of the cheese. Mash with a potato masher or the back of a fork until thoroughly combined and smooth. Taste and add salt and pepper if needed. Fill the potato skins with the mixture, place them filling side up onto a sheet tray and sprinkle the remaining parmesan on top. 
  5. Place them back into the oven for 15 minutes or until browned on top and heated through. If you would like them more brown on top, you can turn on the broiler for a few minutes to get them extra toasty and delicious.
  6. Serve with a small dollop of sour cream and chives on top of each potato. 

Step by step photos on how to make Parmesan Potatoes.

WHAT KIND OF POTATOES ARE BEST FOR THESE?

Since these are an appetizer we use baby potatoes. For these Parmesan Potatoes, we used baby gold potatoes. You can also use baby red potatoes.

We have used both in the past as we usually keep some variety of baby potatoes on hand, so either will work and be super delicious for this recipe.

CAN I MIX ANY ADD-INS TO THE FILLING?

We already mix sour cream, butter, parmesan, salt, and pepper into the filling but if you really want to make these a little more over the top you can add more things.

Some other ideas are shredded cheddar cheese, cooked and crumbled bacon, green onions, etc. I personally think that would be absolutely tasty and a great combination.

You can also switch up the topping as well with adding some of your favorite toppings other than just the sour cream and chives that we use.

Hand holding up one Parmesan Potato.

HOW TO STORE:

These can be stored in an airtight container in the refrigerator without any toppings for up to 3 days. You can rewarm in the microwave until heated through then top as desired.

TIPS AND TRICKS:

  • We use baby gold potatoes for this recipe but you can also use baby red.
  • Feel free to add more ingredients to the filling, see suggestions above.
  • Double this recipe to serve more guests.
  • Try to get the filling as smooth as you possibly can.

Potatoes on plate with bite taken out of one.

If you are looking for that fun and easy appetizer or side dish then look no more! These Parmesan Potatoes are exactly what you need.

If you like this recipe you might also like:

If you’ve tried these PARMESAN POTATOES let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
 

This Silly Girls Kitchen Logo
5 from 2 votes

Parmesan Potatoes

Prep: 15 minutes
Cook: 1 hour 45 minutes
Total: 2 hours
A super easy recipe with minimal ingredients these Parmesan Potatoes are the perfect hand held potato appetizer or side dish that everyone will love!
Servings 12

Ingredients
  

Instructions

  • Preheat the oven to 400°F degrees. Pierce the potatoes lightly with a fork or paring knife in a few spots all over the potatoes. Add them to a baking dish so they are in a single layer.
  • Add the olive oil, salt, and pepper. Toss with a spoon or hands until evenly coated. Cover with foil and bake until a fork inserted has no resistance. About an hour and a half.
  • When potatoes are done baking, let them sit on the counter until they are cool to the touch or at least 30 minutes.
  • Cut all of the potatoes in half lengthwise. With a small spoon, scoop out the insides of the potatoes and place them in a medium-sized bowl. Be careful to not tear the skin. Add in the sour cream, butter, and half of the cheese. Mash with a potato masher or the back of a fork until thoroughly combined and smooth. Taste and add salt and pepper if needed. Fill the potato skins with the mixture, place them filling side up onto a sheet tray and sprinkle the remaining parmesan on top.
  • Place them back into the oven for 15 minutes or until browned on top and heated through. If you would like them more brown on top, you can turn on the broiler for a few minutes to get them extra toasty and delicious.
  • Serve with a small dollop of sour cream and chives on top of each potato.

Notes

  1. We use baby gold potatoes for this recipe but you can also use baby red.
  2. Feel free to add more ingredients to the filling, see suggestions above.
  3. Double this recipe to serve more guests.
  4. Try to get the filling as smooth as you possibly can.

Nutrition

Calories: 184kcal | Carbohydrates: 20g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 135mg | Potassium: 488mg | Fiber: 3g | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 22mg | Calcium: 41mg | Iron: 1mg
Nutrition Disclaimer
Course Appetizer, Side Dish
Cuisine American

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5 from 2 votes (2 ratings without comment)

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25 Comments

  1. Hi, nice to “meet” you via a blog hop! I just love these parmesan potato bites–a great combo of 2 things my family loves! And it doesn’t look too hard or time consuming–which is a combination I do NOT love, ha! Pinned and shared! Thanks for the great post and beautiful pictures!

  2. These look very yummy! Posted to Pinterest
    Kelly

  3. These look delicious! I’d probably eat a whole plate of them if I had the chance! I love the idea of having just appetizers as a meal–I should do that sometime! Thanks for the inspiration!

  4. These look delicious! Definitely going to be trying this out!!

  5. Ohhhh, these look delicious!!! Can’t wait to try them!

  6. You have the best recipes 🙂 These look super yummy and would go great paired with the crispy chicken tenders!! thanks for linking to Snickerdoodle!

  7. Yummy – had to pin this recipe to try sometime. Your parmesan potato bites caught my eye over at the Link It Or Lump It Party!

  8. I love potatoes, and this recipe is wonderful, pinned it to my veggie board. Followed you here from the Clever Chicks blog hop.

  9. These sound great!! Thank you for sharing it with us at Sewlicious Home Decor! Pinned to the party board! 🙂

    Marti

  10. Yum! We love potatoes, and this version sounds awesome! 🙂

  11. I can’t wait to try these. I could eat them for appetizer, entree and dessert! #SITS

    BTW, also a fellow SoFab member. Wondering which Pinterest plug-in you’re using. It looks really nice.

  12. These look so delicious! I love red skin potatoes but get tired of the same old way to serve them. Pinning and will be trying this soon!
    Found you through the Menu Plan Monday link up!

  13. I had to pin this recipe so I wouldn’t lose track of it. I love potatoes and cheese, so how can this go wrong?!

  14. I can’t feature you EVERY week on the Friday Flash Blog… as tempting as it is! Thanks for sharing… and I think I’m going to have to try this recipe 🙂

    Jennifer @ The Jenny Evolution

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