Baked Parmesan Potato Salad

A tangy salad fills baked potato skins with parmesan cheese throughout for a hand-held appetizer. This recipe comes from our series of game day recipes from Chef Kevin Hermann, where he created delectable plates for those football afternoons. Though this recipe also works for just about any other type of gathering you can think of.

Potato Salad Has a Rich History 

The first documented recipes for potato salad appeared in Germany in the 18th century, where warm potato salads were common, often dressed with vinegar and oil. It’s a staple side for Germany during this time. German immigrants brought their potato salad recipes to the United States in the 19th century. In America, the dish evolved to include mayonnaise, which became popular in the late 19th century. This led to the creamy potato salad many are familiar with today. Though, we’re taking this classic dish to an entirely different level with our Baked Parmesan Potato Salad which is a little different than what you’re used to.

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Small potato boats filled with salad on a black surface with a glass of beer on the side.

Baked Parmesan Potato Salad


  • Author: Kevin Hermann

Description

This potato salad is literally a scrumptious salad inside a potato skin shell.


Ingredients

Scale
  • 6 russet potatoes, smaller size
  • 1 tbsp olive oil
  • 1 tbsp salt
  • 1/2 cup parmesan cheese, grated
  • Salad
  • 3 cup butter lettuce, or soft greens
  • 1/2 roasted red pepper, small dice or short strips
  • 1 tbsp parsley, chopped
  • 1 tbsp chive, chopped
  • 1 tbsp whole grain mustard
  • 1/2 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 avocado, small dice

Instructions

  1. Preheat oven to 350 degrees.
  2. Clean potatoes and then lightly coat with olive oil and salt. Place in the oven for 30-45 mins/ until tender. Remove from oven and allow to cool to room temperature.
  3. Cut each potato in half and scoop out the potato. Be sure not to rip the skins.
  4. Place the potato skins on a sheet tray, cut side up, top with Parmesan cheese and baked for and addition 15 mins. Remove from the oven and allow to cool to room temperature.
  5. In a medium mixing bowl combine peppers, parsley, chives, mustard, apple vinegar, olive oil and avocado. Gently mix until fully combined.
  6. Fold in lettuce and place a small amount of salad into each potato skin.

Try These Other Game Day Recipes

Recipe by Kevin Hermann
Styling by Kevin Hermann and Anna Franklin
Photography by Dave Bryce 

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