Description
Potato-loving chefs will adore these twice baked potato bites, a compact appetizer packed with creamy cheese and crispy bacon. Guests quickly devour these irresistible morsels that elevate classic potato flavor into an elegant party-perfect bite.
Ingredients
Scale
- 15 small baby potatoes (1.5 lbs / 680 g)
- 2 tbsps olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ cup (120 g) sour cream
- ½ cup (50 g) shredded cheddar cheese
- ¼ cup (60 g) cooked bacon, crumbled
- ¼ cup (60 g) green onions or chives, finely chopped
- 2 tablespoons butter, melted
- Extra shredded cheese
- Crumbled bacon
- Chopped green onions
- Sour cream
Instructions
- Potato Preparation: Wash baby potatoes thoroughly, pat dry, and coat with olive oil. Season generously with salt and pepper, ensuring even coverage.
- Roasting: Position potatoes in a 400°F oven. Roast for 20-25 minutes until exterior turns golden and interior becomes tender. Remove and allow brief cooling period.
- Potato Hollowing: Bisect each potato lengthwise. Delicately scoop out inner flesh using a small spoon, maintaining a thin, sturdy shell for filling.
- Filling Creation: Blend extracted potato flesh with sour cream, cheddar, bacon, green onions, melted butter, garlic powder, and onion powder. Mash until achieving a smooth, creamy texture that promises rich flavor.
- Restuffing and Final Baking: Carefully redistribute the creamy mixture into potato shells, ensuring uniform distribution. Optional: Sprinkle additional cheese on top. Return to oven for 10-15 minutes, watching for golden-brown edges and completely melted cheese.
- Presentation: Garnish with extra bacon crumbles, fresh green onion slices, and a dollop of sour cream. Serve immediately while piping hot, presenting an irresistible appetizer or side dish.
Notes
- Choose Perfect Potatoes: Select uniform-sized baby potatoes for consistent cooking and attractive presentation. Smaller potatoes ensure even roasting and create bite-sized appetizers.
- Master Potato Scooping: Use a small melon baller or teaspoon to carefully hollow out potato shells without breaking them. Leave a thin layer of potato to maintain structural integrity and prevent filling leakage.
- Prevent Soggy Bottoms: Pat potatoes completely dry before oiling to guarantee crispy exteriors. Avoid excess moisture that could make potato shells soggy during roasting.
- Customize Dietary Needs: Swap bacon for turkey bacon or vegetarian bacon bits to accommodate different dietary preferences. Use Greek yogurt instead of sour cream for a protein-packed, lower-fat alternative.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 150
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 20 mg