Loaded Potato Bites
These Loaded Potato Bites turn baby potatoes into a fun, bite sized appetizer. Topped with melted cheese, crispy bacon, and a small dollop of sour cream, they're perfect for any party spread.
Servings 20 potatoes
Calories 324kcal
Ingredients
- 1 1/2 pounds baby potatoes
- 4 tablespoons olive oil
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1/2 cup chopped chives
- 1 cup crumbled bacon bits
Instructions
- Preheat the oven to 425°F. Wash the baby potatoes thoroughly, then pat them dry.1 1/2 pounds baby potatoes
- Place the potatoes in a large bowl, add olive oil, salt and pepper, then toss until evenly coated.4 tablespoons olive oil, Salt and pepper to taste
- Place potatoes on a baking sheet and bake for about 30 minutes, or until the potatoes are tender when pierced with a fork. 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.
- Fill each opening with shredded cheddar cheese. Return the potatoes to the oven briefly if needed, just until the cheese begins to melt.1 cup shredded cheddar cheese
- Add a dollop of sour cream, then sprinkle each potato bite with chopped chives and crumbled bacon bits.1 cup sour cream, 1/2 cup chopped chives, 1 cup crumbled bacon bits
- Arrange the loaded potato bites on a serving platter and enjoy while warm.
Notes
- Makes approximately 18-24 potato bites
- 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.
- 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.
- 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.
Nutrition
Calories: 324kcal | Carbohydrates: 22g | Protein: 8g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 41mg | Sodium: 142mg | Potassium: 550mg | Fiber: 3g | Sugar: 2g | Vitamin A: 575IU | Vitamin C: 25mg | Calcium: 189mg | Iron: 1mg