Stuffed Potato Parmesan Cheese Baskets
These vegetable stuffed parmesan potato baskets are a crispy mix of parmesan crisps and potato nests.
Servings: 5 servings
Calories: 139kcal
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
Calories: 139kcal | Carbohydrates: 8g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 351mg | Potassium: 329mg | Fiber: 2g | Sugar: 2g | Vitamin A: 545IU | Vitamin C: 20.6mg | Calcium: 183mg | Iron: 1.5mg