Vegetable Stuffed Potato Parmesan Cheese 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.

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

I hope you enjoy these stuffed parmesan potato baskets as an appetizer or even main dish as much as we do! Buon Appetito!

Updated from March 2, 2018.

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