Loaded Potato Bites

Have I got a fun little appetizer for you.  Envision bite-sized baked potatoes loaded with sour cream, chives, cheddar cheese and bacon.  Pop-in-your-mouth Loaded Potato Bite goodness.  New potatoes are popping up at our local Farmers’ Market.  I remembered one of my sister Sarah’s recipes and ran with it.

Begin with small (and uniform in size) baby red potatoes.  Gently boil them until they are just fork tender, drain and allow to cool slightly.  Cut a little off the bottom of each potato so they will stand up, then cut about 1/4th of the top off each.  Use a melon baller to scoop out the flesh from each potato, leaving enough in place for the potatoes to keep their shape.

Now mash the scooped potato with butter, sour cream, cream, salt & pepper.  Place mashed potato in a zipper top bag, cut off one corner and pipe into potato shells.  Top with shredded cheddar, snipped chives, and a piece of crispy bacon.  Pop in the oven for 10 minutes to heat through.

This is less of a recipe post and more of recipe inspiration.  Loaded Potato Bites can be loaded to your liking.  They would be fabulous taken in a Mediterranean direction with feta cheese, crispy fried capers and oregano.  Or how about giving them a Southwest flair with salsa stirred into the filling, topped with Queso Fresco and fresh cilantro.  Have fun with these and enjoy!!

Loaded Potato Bites

Libby with Lemony Thyme

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Ingredients

  

• baby red potatoes small and uniform in size
• bacon cut into 2-inch pieces, cooked crispy
• butter
• sour cream
• cream
• cheddar cheese shredded
• salt & pepper
• chives

Instructions

 

• Gently boil potatoes until they are just fork tender. Drain and cool slightly.
• Meanwhile, cut bacon into 2-inch pieces and cook until crispy. Drain on paper towels.
• Preheat oven to 350 degrees.
• Cut a little off the bottom of each potato so they will stand up, then cut about 1/4th of the top off each. Use a melon baller to scoop out the flesh from each potato, leaving enough in place for the potatoes to keep their shape.
• Now mash the scooped potato with butter, sour cream, salt & pepper. Place mashed potato in a zipper top bag, cut off one corner and pipe into potato shells. Top with shredded cheddar, snipped chives, and a piece of crispy bacon. Pop in the oven for 10 minutes to heat through.