Philly Mini Potato Bites Recipes

POTATO BITES

Steps:

• Preheat oven to 400°F and grease 36 1 3/4- by 1-inch muffin cups (see note, above).
• In a large bowl whisk together eggs, oil, matzo meal, salt, and baking powder. Grate onion on large holes of a 4-sided grater and whisk into egg mixture. Working quickly, in 2 batches, peel and quarter potatoes and in a food processor finely chop. Add potatoes as chopped to egg mixture and stir until coated well.
• Working quickly, spoon a rounded tablespoon potato mixture into each muffin cup and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden brown, about 30 minutes.
• Cool potato bites in pans on racks 2 minutes. Run a thin knife around edge of each cup and transfer potato bites to a serving plate. Potato bites may be chilled, covered, 2 days or frozen 1 month. Reheat potato bites on a baking sheet in a 400°F oven until crisp, 10 to 15 minutes.

MINI PHILLY CHEESESTEAKS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with aluminum foil.
• Melt butter in a skillet over medium-high heat. Whisk flour into hot butter and cook, whisking constantly, until mixture is pale and flour taste cooks off, about 1 minute. Pour milk into flour mixture and cook, whisking constantly, until mixture is hot and thickened, 3 to 6 minutes. Add 2 ounces provolone cheese, nutmeg, cayenne pepper, and salt; stir until cheese is completely melted. Remove from heat.
• Season steak all over with salt and ground black pepper.
• Heat 1 tablespoon olive oil in skillet over medium-high heat. Cook steak in hot oil, turning occasionally, until meat is slightly firm and pink on the inside, 5 to 7 minutes. Transfer meat to a plate.
• Return skillet to heat and pour water into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour liquid from the skillet over steak. Cool steak to room temperature; dice meat and place meat and accumulated juices from the plate into a large bowl.
• Heat 1 tablespoon oil in a skillet over medium-high heat; saute onion and peppers in hot oil until softened and slightly translucent, about 5 minutes.
• Stir peppers and onions mixture into diced meat; season with salt and pepper.
• Spread bread slices out on prepared baking sheets and drizzle remaining olive oil over the top. Turn slices over so that the oiled-side is facing down. Spread a thick layer of cheese mixture onto each slice. Spoon meat mixture over cheese. Sprinkle provolone cheese over the top of each slice.
• Bake in the preheated oven until browned and cheese is melted, 12 to 15 minutes.

PHILLY MINI POTATO BITES

Steps:

• Place potatoes in large saucepan; add enough water to cover. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 15 minutes or until potatoes are tender.
• Meanwhile, mix cream cheese spread, sour cream and Parmesan cheese; cover. Refrigerate until ready to use.
• Drain potatoes. Cool slightly. Cut potatoes in half; cut small piece from rounded bottom of each potato half. Place, bottom-sides down, on serving platter. Top each with 1 teaspoon of the cream cheese mixture. Sprinkle evenly with bacon bits and chives.

PHILLY MINI POTATO BITES

Steps:

• Place potatoes in large saucepan; add enough water to cover. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 15 minutes or until potatoes are tender.
• Meanwhile, mix cream cheese spread, sour cream and Parmesan cheese; cover. Refrigerate until ready to use.
• Drain potatoes. Cool slightly. Cut potatoes in half; cut small piece from rounded bottom of each potato half. Place, bottom-sides down, on serving platter. Top each with 1 teaspoon of the cream cheese mixture. Sprinkle evenly with bacon bits and chives.

PHILLY MINI POTATO BITES

Steps:

• Place potatoes in large saucepan; add enough water to cover. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 15 minutes or until potatoes are tender.
• Meanwhile, mix cream cheese spread, sour cream and Parmesan cheese; cover. Refrigerate until ready to use.
• Drain potatoes. Cool slightly. Cut potatoes in half; cut small piece from rounded bottom of each potato half. Place, bottom-sides down, on serving platter. Top each with 1 teaspoon of the cream cheese mixture. Sprinkle evenly with bacon bits and chives.