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Chicken Parmesan Potato Bites
The flavors of chicken, potato, and parmesan combine beautifully and this chicken and potato recipe is quite simple in flavor, with onion and garlic to spice it up a bit, but it does make a great appetizer. The cheesy chicken mixture is served inside the potato wedges so this is one of our nice looking as well as easy party appetizers. Russet potatoes are good to use for this hot appetizer recipe. You can use another type of potato if you cannot find russets but they do have a nice colored skin.
Ranch dressing, sour cream, lemon mayonnaise or any other creamy dressing can be served to dip these tasty parmesan potato bites into. Since two of these filled potato skins make up half a potato, serve people two parmesan potato bites each as a good appetizer-sized portion.
If you want an easy yet delicious cheese, chicken and potato recipe to serve as easy party appetizers, this one is always appreciated and goes well before any entree. This is a nice warming recipe, which is especially good on cool fall or winter evenings. Summer appetizer recipes tend to be chilled and light but winter appetizers are usually heavier and served hot, to give your guests a nice glow and to warm them up.
Chicken Potato Bites
Ingredients -
6 baking potatoes
1 onion, chopped
3 tablespoons butter
½ teaspoon salt
½ teaspoon black pepper
4 oz raw skinless, boneless chicken breast
2 ½ cups shredded cheddar cheese
½ cup grated parmesan
3 cloves garlic, pressed
Ranch dressing or sour cream, to serve
Preparation:
Preheat the oven to 425 degrees F.
Clean the potatoes and prick them all over with a fork, then bake them for about 45 minutes or until they are tender.
Turn the oven down to 350 degrees F.
Cut each potato into 4 long wedges and scoop out the flesh, leaving the shell.
Put the flesh in a bowl and mash it with the butter.
Stir fry the onion, chicken and 1 clove of garlic until tender, using spray oil or vegetable oil if you do not have a non-stick pan. Let the chicken cool a bit, then shred it or finely chop it.
Stir the rest of the garlic and the salt and pepper into the mashed potatoes, along with the chicken mixture and the cheddar.
Put the mashed potato mixture back into the potato skins, sprinkle the parmesan over the top, and then bake them for 10 minutes.
Serve them warm, with a bowl of ranch dressing or sour cream, for dipping.
(Makes 24)
