Parmesan Potato Bites

Cooking Light
Using a melon baller to scoop out the potato pulp is easier than using a spoon and leaves an even shell.
12 servings (serving size: 2 stuffed halves)


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12 small round red potatoes (about 1 pound)
1 1/2 teaspoons olive oil
3/4 cup minced onion
1/4 cup uncooked, diced turkey bacon (about 2 slices)
1/8 teaspoon freshly ground pepper
3 garlic cloves, minced
1/2 cup (2 ounces) grated fresh Parmesan cheese
1 teaspoon rubbed sage


Cook potatoes in boiling water 15 minutes or until tender; drain.

Heat oil in a nonstick skillet over medium-high heat. Add onion, bacon, pepper, and garlic; sauté 5 minutes or until tender.

Preheat broiler.

Cut potatoes in half; carefully scoop out pulp, leaving a 1/4-inch shell. Mash potato pulp with a fork; stir in cheese and sage. Add to onion mixture, stirring well. Spoon about 1 tablespoon potato mixture into each shell. Arrange stuffed potatoes on a baking sheet, and broil 3 to 4 inches from heat 3 minutes or until lightly browned. Serve warm.

Created date

March 2005

Nutritional Information

Calories 64
Caloriesfromfat 30 %
Fat 2.1 g
Satfat 0.8 g
Monofat 0.9 g
Polyfat 0.2 g
Protein 3 g
Carbohydrate 8.2 g
Fiber 1 g
Cholesterol 5 mg
Iron 0.4 mg
Sodium 93 mg
Calcium 59 mg