Mini Loaded Baked Potato Bites Recipe
Mini Loaded Baked Potato Bites are a delightful appetizer or side dish featuring small roasted red or yellow potatoes filled with a creamy mixture of melted butter, sour cream, cheddar cheese, crispy bacon, and fresh chives. These bite-sized treats are baked until golden and cheesy, perfect for parties or family gatherings.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Ingredients
Potatoes and Seasoning
- 2 pounds small red or yellow potatoes (about 12 potatoes, 2″ in size)
- Kosher salt (about 1.5 teaspoons or to taste)
- Ground pepper (to taste)
Filling
- 2 tablespoons olive oil
- 4 tablespoons butter (melted)
- 1/4 cup sour cream
- 2/3 cup shredded medium or sharp cheddar cheese
- 1/2 cup finely crumbled bacon
- 2 tablespoons minced chives or scallions
Instructions
- Preheat the oven: Preheat your oven to 400° F to prepare for roasting the potatoes evenly.
- Prepare the potatoes: Wash and dry the potatoes thoroughly. Place them on a rimmed baking sheet, drizzle with olive oil, and roll to coat all sides. Generously sprinkle kosher salt (about 1.5 teaspoons) over them and roll again to ensure even seasoning.
- Roast the potatoes: Roast the potatoes in the preheated oven for 35-40 minutes, or until they are tender enough to be pierced easily with a fork.
- Cool the potatoes: Remove the potatoes from the oven and let them cool for about 10 minutes, so they can be handled safely for scooping.
- Hollow out the potatoes: Slice about ¼ inch off the top of each potato and scoop out the centers carefully, preserving the potato walls to hold the filling. Place the tops and scooped potato into a medium bowl.
- Prepare the filling: Add the melted butter and sour cream to the potato centers and mix until smooth and well combined.
- Mix in cheese, bacon, and chives: Stir in shredded cheddar cheese, crumbled bacon, and minced chives. Season the mixture with salt and pepper to taste.
- Fill the potatoes: Carefully spoon the filling back into each potato cavity, pressing firmly to pack the filling tightly. You can mound the filling on top to use it all or just fill the cavities solidly.
- Bake again: Return the filled potatoes to the oven and bake for an additional 15 minutes until the cheese is melted and the potatoes are heated through.
- Garnish and serve: Sprinkle additional chives, flaky sea salt, and ground pepper on top before serving. Enjoy your delicious mini loaded baked potato bites!
Notes
- You can use either red or yellow small potatoes based on preference.
- Be gentle when scooping out the centers to keep the potato skins intact.
- Leftover filling can be refrigerated and reheated for a quick snack or side.
- For extra crispiness, you may broil for 1-2 minutes at the end, watching carefully to avoid burning.
- Substitute dairy ingredients with vegan alternatives to make it dairy-free.
Find it online: https://marthatasty.com/mini-loaded-baked-potato-bites-recipe/
