Vegetable Stuffed Parmesan Potato Baskets
These vegetable stuffed parmesan potato baskets are a crispy mix of parmesan crisps and potato nests. Filled with sauteed vegetables they are a fun and flavorful appetizer.
I’ve always loved parmigiano, especially when baked until golden and crisp like in these baked cheese crisps or layered into something comforting like my zucchini parmigiano. When I discovered you could turn it into edible baskets, I had to try filling them with sautéed vegetables!
My daughter, on the other hand, isn’t quite as obsessed with parmigiano as I am. That’s when the Italian suggested mixing in some shredded potato. These vegetable stuffed potato Parmesan baskets were born and let’s just say they were an instant hit!
Why I Love This potato Basket Recipe
- Simple and versatile: These potato parmesan cups are ready in 40 minutes and can be filled with a variety of ideas from seasonal vegetables to salad.
- Healthier low carb appetizer: Parmesan baskets with vegetables are low in carbs plus a gluten free appetizer. Parmesan cheese lovers will love these edible cheese bowls!
Ingredient Notes
- Finely grated potatoes: Russet or Yukon gold potatoes work best as they hold their shape better than waxy potatoes.
- Parmigiano: Freshly grated parmigiano from a block, adds sharp, salty flavor and crisps up beautifully when fried. If you like Pecornio cheese, a small amount could be added for a robust nutty flavor.
- Chopped vegetables: Use a mix of seasonal veggies like zucchini, peppers, eggplant or mushrooms for variety and texture.
- Olive oil: Used to sauté the vegetable.
- Mozzarella or Gruyere cheese: “This cheese is tossed with the cooked vegetables to add richness and just a touch of melty cheese goodness.
- Seasonings: Salt, red pepper flakes, and a pinch of dried oregano help bring out the flavor in the sautéed veggie mix.
- Fresh herbs: A few sprigs of fresh parsley minced add a pop of color and herby flavor.
How to Make Vegetable Stuffed Potato Baskets
To start, mix together the finely grated and well-dried potatoes with the parmigiano in a bowl until everything’s well combined.
Heat a small non-stick skillet over medium heat. Add some of the potato mixture and gently press it into a thin circle with the back of a spoon. Cook until golden on the bottom, then flip it carefully with a fork and crisp the other side.
While they’re still warm, transfer the rounds to a muffin tin and press them gently into the cups to shape little baskets. Rest for a few minutes, then move to a wire rack to cool and firm up.
For the filling, heat a little olive oil in a skillet and sauté the diced eggplant, peppers, and mushrooms with a sprinkle of oregano, salt, parsley, a pinch of red pepper flakes, and a splash of water. Cover and cook until the veggies are tender and the water has evaporated.
Once the filling has cooled slightly, toss in a bit of shredded mozzarella or Gruyère just enough to bring everything together with a little melty goodness.
Spoon the veggie mixture into the crisp Parmesan baskets and serve right away while everything’s still warm and delicious.
recipe tips
- Squeeze out moisture from shredded potatoes: To achieve a crisp texture in the parmesan potato bakes use a kitchen towel or cheesecloth to wring them out well.
- Fry until golden and crisp: Cook each round in a non-stick skillet until both sides are nicely browned and hold together. Use a fork to flip them gently as spatulas can stick.
- Mold while still hot: Immediately press the crisps into a muffin tin using the back of a spoon while they’re warm and flexible to form the basket shape without cracking.
- Let them set in the tin: Resting for a few minutes helps the Parmesan baskets firm up and hold their shape before filling.
- Fill just before serving: To maintain a crisp Parmesan baskets, add the sautéed vegetable filling right before serving. This prevents the baskets from becoming soggy.
Filling Variations
- Add some herbs: Mix a pinch of dried oregano, thyme, or Italian seasoning into the potato Parmesan baskets. Try basil instead of parsley in the filling!
- Protein packed: Turn these cheese baskets into a heartier appetizer bite by adding sautéed pancetta, crumbled sausage, or even chickpeas to the veggie filling.
- Caprese style: Fill the baskets with cherry tomatoes, mozzarella pearls, and a fresh basil drizzle for a summery twist.
- Mediterranean: Swap the filling for chopped olives, sun-dried tomatoes, red onion, and a sprinkle of feta.
Make Ahead
You can make the potato Parmesan baskets ahead of time and store them unfilled. Once cooled, place them in a single layer in an airtight container at room temperature for up to 1 day. If they start to soften, place in the oven at a low temperature for a few minutes to crisp again.
It’s best not to store them after they’ve been filled, as the moisture from the vegetables can make the baskets soggy.
More Appetizer Recipes
- Easy Tomato Avocado Feta Bruschetta
- Baked Breaded Zucchini Roll-Ups
- Easy Caprese Stuffed Fresh Mozzarella
- Tuna Mozzarella Stuffed Tomatoes
- Vol au Vent Appetizers
I hope you enjoy these stuffed parmesan potato baskets as an appetizer or even main dish as much as we do! Buon Appetito!
Stuffed Potato Parmesan Cheese Baskets
Ingredients
PARMESAN BASKETS
- ¾ cup finely grated potatoes (approximately 3 small potatoes, squeeze dry with a clean towel remove as much moisture as possible)
- ¾ cup freshly grated Parmigiano
VEGETABLE FILLING
- 1½ tablespoons olive oil
- ½-¾ medium eggplant diced
- ½ bell pepper diced
- 4 large mushrooms diced
- ½ teaspoon oregano
- ¼ teaspoon salt
- 1-2 dashes hot pepper flakes to taste (add more for hot and spicy
- 2-3 sprigs fresh parsley minced
- ¼ cup water
- 2-3 tablespoons shredded firm mozzarella or gruyere cheese (or your choice) divided
Instructions
PARMESAN BASKETS
- In a medium bowl toss well together, the well dried finely grated potatoes and Parmigiano.
- In a small non stick frying pan over medium heat add approximately 2 tablespoons of Parmesan mixture and with the flat end of the spoon spread to form a circle, carefully flip circle over with a fork, (do not use a plastic utensil the cheese will stick) cook until golden on both sides. Place circle in a muffin tin (gently push with a small spoon into the muffin tin) continue until all baskets are formed. Let sit in muffin tin for 2 minutes and then move to a wire rack to dry 2 minutes.
VEGGIE FILLING
- In a medium pan add the olive oil, diced eggplant, pepper, mushrooms, oregano, salt, parsley, hot pepper flakes and water, cover and cook over medium heat until water has evaporated and veggies are tender. Let cool slightly then toss with two tablespoons of shredded cheese.
- Fill with veggie mixture, sprinkle with extra cheese if desired and serve immediately. Enjoy!
Notes
Make Ahead
You can make the potato Parmesan baskets ahead of time and store them unfilled. Once cooled, place them in a single layer in an airtight container at room temperature for up to 1 day. If they start to soften, place in the oven at a low temperature for a few minutes to crisp again. It’s best not to store them after they’ve been filled, as the moisture from the vegetables can make the baskets soggy.Nutrition
Updated from March 2, 2018.
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HEY ROSEMARY, JUST WONDERING IF I CAN USE PECORINO ROMANO CHEESE IN PLACE OF PARM. IF SO, I HAVE A HUNK I COULD USE..CAN’T WAIT..
Hi Diane, I have never used pecorino but I think that would work also. I hope you enjoy them. Take care!
Flip your muffin pan & drape the fried potato/cheese mixture over each cup. Dry faster & drains any excess oil..
This sounds yummy but I have a question. Your photo shows something red in the filling but the recipe doesn’t include anything that’s red. Did you use any tomato or red peppers or ?
Hi Dorothy, yes I used a red bell pepper. I hope you enjoy it.
So the potato will hold its cup shape after drying on the rack and not flatten out after filling? This is brilliant if that is what happens!! I know I found this recipe in2019 but I hope you will see my question and answer it. Thank you Rosemary for these awesome Italian recipes, I love your sight!
Hi Patty, yes they held for me, just make sure they are dry when you fill them, let me know how it goes. And thank you glad you enjoy the site. Have a great Sunday.
i’m not a big fan of egg plant. Is there another suggestion, maybe?
Hi Edie, well you could always leave them out and just add some extra mushrooms or peppers, or add some zucchini, squash, maybe a cut up tomato (seeds removed, add towards the end), hope that helps. Have a great weekend.
Can you make the baskets the night before serving?
Hi Karen, I wouldn’t advise making the baskets the night before, because of the moisture in the cheese would probably soften up the potatoes too much.
I love the presentation of these. And based on the ingredients, I’m sure they are delicious! Pinning for later. Thank you for sharing on #HomeMattersParty.
Hi Sonja, thanks very much.
These looked absolutely delicious, so I pinned them onto a Pinterest group party board. I also followed you on Pinterest and Facebook. 🙂
I found you on #HomeMattersParty, btw.
Hi Carla, thanks so much, hope you enjoy them. Have a great weekend.
Yum! I will take these alongside my dinner tonight, thank you. 🙂
They look delicious and I think you could put just about anything in them and come out with a winner. Appetizer?? I could make that the entire meal. In fact, I thought for sure you’d say that one of your family members insisted on Nutella as the filling 🙂 Great recipe and pictures!! Buona giornata!