Twice Baked Potato Bites

Twice Potato Bites are everything we love in a loaded potato only in appetizer form.  Stuffed with sour cream, cheese, bacon and green onion then served warm or room temperature for a perfectly portable snack.

Why we love these Loaded Potato Bites –

• simple ingredients that come together perfectly.
• easy to bring along to parties.
• perfect appetizer for the holidays.
• serve warm or at room temperature.
• everybody loves them!

What you will need:

• small red or white potatoes
• sour cream
• bacon
• grated cheese
• chives or green onions
• milk

How to make Twice Baked Potato Bites:

Roast up some small potatoes in olive oil  with a touch of salt.

Cool the potatoes for about 30 minutes until you can handle them easily but they are still warm.

Lay them horizonally and slice the top off of each potato. Using a small spoon or melon baller, scoop out the middle of the potato and add to a bowl.

Mix in the sour cream and milk.  Beat with an electric mixer until light and fluffy.  Fold in the bacon, grated cheese and green onions.  Save some cheese and onions for garnish.

Top with a bit more cheese and pop them in the oven for about 25 minutes until heated though.

Can I make these potato appetizers ahead of time?

• Yes.   Complete the stuffing and refrigerate for up to 3 days in closed container. Bring to room temperature  and bake at 350 degrees for about 25 minutes.

Here are a few more appetizer recipes you’ll love –

• Cobb Salad Dip – an easy appetizer made for a crowd.
• Bacon Wrapped Chicken Bites – a perfectly poppable appetizer and so easy to make.
• Sheet Pan Quesadilla – my go too for large gatherings when you want a heavy appetizer.
• Mini Quiche in Won Tons –  this recipe is a staple at all our parties.  Easy to make can be served warm or cold.

LET’S EAT!

Kathi and Rachel

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Twice Baked Potato Bites

Loaded mini baked potato bites stuffed with sour cream, cheese and bacon. The perfect Holiday or Party appetizer

4.50 from 42 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 12

Author: Kathi & Rachel

Ingredients

• 12 small red potatoes - or small gold potatoes
• 3 tablespoons sour cream
• 1/4 cup milk
• 1/2 cup cooked crumbled bacon - plus more for garnish
• 2 tablespoons green onions - plus more for garnish
• 1/2 cup grated cheese - plus more for garnish
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

• Preheat oven to 350 degrees.  Toss potatoes with a drizzle of olive oil and a sprinkle of salt. Roast for about 25-30 minutes or until fork tender.  Let cool for about 20 minutes or until cool enough to handle.
• Place the potato horizontally and slice off just the top of each potato and scoop out insides with a small spoon or melon baller, leaving about 1/8 inch.
• Place scooped out potato in a bowl.  With an electric mixer cream together potatoes, sour cream and milk. Fold in the bacon, grated cheese and green onion. Taste for salt and pepper.
• Refill your potato shells with potato mixture.  Bake at 350 degrees for 15-20 minutes until heated through.  Top with remaining cheese and bacon and heat for 5 more minutes.  Sprinkle with remaining chives

Notes

To make ahead:  Simply fill the potatoes and refridgerate before baking.  Bring to room temp and bake.

Nutrition

Calories: 186kcal | Carbohydrates: 34g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 182mg | Potassium: 981mg | Fiber: 3g | Sugar: 2g | Vitamin A: 115IU | Vitamin C: 18.3mg | Calcium: 61mg | Iron: 1.6mg