Loaded Potato Bites

These Loaded Potato Bites turn baby potatoes into a fun bite sized appetizer with crispy edges and all the toppings of a loaded baked potato. Melted cheese, crispy bacon, and a small dollop of sour cream make them the perfect party appetizer!

Loaded Baked Potato Bites

There are few foods I love more than a loaded baked potato, especially when cheese and bacon are involved. Years ago, I discovered baby potatoes and started using them in easy side dishes like my roasted potatoes and veggies and my breakfast potatoes.

Then one day it hit me: why not combine my love for baby potatoes with a loaded baked potato for a fun, bite sized appetizer? That’s exactly how this recipe was born.

Baby potatoes bake until tender inside with lightly crispy skins. Just cut a small wedge into each one and load them up. The warm potatoes soften the cheddar while sour cream and chives add a cool, creamy finish, making these perfect for game day, holidays and parties!

Turn these potato bites into an easy side dish by serving them with an easy entree like my Grilled Chicken Kabobs, Lemon Rosemary Chicken, or Beef Milanesa.

Ingredients

• Baby potatoes: Choose potatoes that are fairly similar in size so they roast evenly and finish at the same time.
• Olive oil: This coats the potatoes and helps the skins become lightly crispy in the oven.
• Shredded cheddar cheese: Freshly shredded cheddar melts smoothly and gives every potato bite a cheesy topping.
• Sour cream: A cool dollop of sour cream adds a creamy contrast to the warm potato and bacon.
• Chopped chives: Fresh chives add color and a mild onion flavor without overpowering the other toppings.
• Bacon bits: Use cooked bacon bits or freshly chopped crispy bacon for an extra smoky finish.
• Salt and pepper to taste: A simple sprinkle brings out the natural flavor of the potatoes.

How To Make Baked Potato Bites

Step 1. Preheat the oven to 425°F. Wash the baby potatoes thoroughly, then pat them dry. Place the potatoes in a large bowl, add olive oil, salt and pepper, then toss until evenly coated.

Step 2. Place potatoes on a baking sheet and bake for about 30 minutes, or until the potatoes are tender when pierced with a fork.

Step 3. Let them cool slightly until they are comfortable to handle. Cut a small wedge from the center of each potato, taking care not to slice all the way through the bottom.

Step 4. Fill each opening with shredded cheddar cheese. Return the potatoes to the oven briefly if needed, just until the cheese begins to melt.

Step 5. Add a dollop of sour cream, then sprinkle each potato bite with chopped chives and crumbled bacon bits.

Step 6. Arrange the loaded potato bites on a serving platter and enjoy while warm

Storage Instructions

• Refrigerator: Store leftover loaded potato bites in an airtight container for up to 3 days. For better results, remove any sour cream you can and add a fresh dollop after reheating.
• Freezer: Freeze the baked potatoes before adding the sour cream, chives, and bacon. Place them in a freezer safe container for up to 2 months, then thaw overnight in the refrigerator before reheating and adding the toppings.

Variations And Add-ins

Next time you make them, try mixing things up with these ideas.

• Chili: Add a small spoonful of warm chili before the cheese for hearty chili loaded potato bites.
• Cheese: Swap cheddar cheese for pepper jack to add a little heat. Use smoked Gouda in place of cheddar for a rich, smoky flavor that pairs perfectly with the bacon.
• Peppers: Top each potato with diced jalapeños for a spicy variation that works well with the creamy sour cream.
• Ham: Replace the bacon bits with finely chopped ham or pulled pork for a different savory topping.
• Broccoli: Add a small spoonful of steamed broccoli under the cheese for broccoli and cheddar potato bites.

Tips And Tricks

These are my go-to tips for getting the best potato bites every single time!

• Pick the right potatoes: Select baby potatoes with smooth, unbroken skins. Damaged areas can split further as the potatoes roast.
• Dry the potatoes thoroughly after washing them. Excess water creates steam and prevents the skins from becoming crispy.
• Give them a little space: Crowding the pan traps moisture and can make the skins soft.
• Make cleanup easy: Line the sheet pan with parchment paper for easier cleanup, especially if some of the cheddar cheese melts over the sides.
• Check the doneness: Test the largest potato before removing the pan from the oven. If the largest one is tender, the smaller potatoes should be ready too.
• Grate cheddar from a block when possible: Bagged shredded cheese often contains a coating that can keep it from melting as smoothly.

FAQs

More Easy Appetizer Recipes

• Bacon Wrapped Meatballs
• Hot Honey Chicken Wings
• Sausage Balls Without Bisquick
• Cheeseburger Egg Rolls
• Buffalo Chicken Pinwheels
• Jalapeno Cheese Ball
• Slow Cooker Mississippi Little Smokies