Twice Baked Potato Bites! – These were a huge hit and so easy to make!  Not sure I can have another  party without them!
I love little bites….I could live on appetizers alone! Â These beauties are about two bitefuls and were a hit at my last party!
Nothing says yum like double stuffed anything with bacon and cheese. Â Lets get this party started!
What you will need:
- small red or white potatoes
- cream cheese
- sour cream
- bacon
- grated cheese
- chives or green onions
How to make Twice Baked Potato Bites:
Roast up some small potatoes in olive oil  with a touch of salt.
This recipe makes 12 little bites. Â So easy to double or triple…or quadruple !
Next, cool potatoes enough to handle. Â Using a melon baller or small spoon, scoop out the middle and save the insides to mash up with all the yummy stuff!
PRO TIP: Â Do not chill the potatoes to scoop later. Â The creamy insides will firm up and make it difficult to get a creamy mash. Â Best to do when warm.
I was one shell short of a full load and couldn’t stuff my last potato. Â Why do they not put enough potato in the potato! Â Thats it, I’m writing the Council for Potatoes!. Â Not enough potatoes in your potatoes people!
Our Twice Baked Potato Bites are all stuffed and ready to go!
Can I make these potato appetizers ahead of time?
- Yes! Â Complete the stuffing and refridgerate for up to 3 days in closed container. Bring to room temp and bake!
A few more appetizer ideas – we love snacks!
Stuffed Jalapeno Popper Wonton Cups
To small bites and lots of them!
Clink!
Kathi
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Pin RecipeA super easy and tasty recipe for your next party or just for snackity snacks!
- 12 small red and gold potatoes
- 2 tablespoons cream cheese, softened
- 3 tablespoons sour cream
- 1/2 cup cooked crumbled bacon
- 2 tablespoons chopped fresh chives
- 1/2 cup grated cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
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Preheat oven to 400 degrees. Toss potatoes with a drizzle of olive oil and a sprinkle of salt.
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Roast for about 25-30 minutes or until fork tender. Let cool for about 20 minutes or until cool enough to handle.
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Slice off just the top of each potato and scoop out insides with a small spoon or melon baller, leaving about 1/8 inch.
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Place scooped out potato in a bowl. Mash up with cream cheese, sour cream, 1/4 cup of grated cheese, 1/4 cup crumbled bacon and 1 tablespoon chopped chives. Continue to mash and mix until smooth.
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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
To make ahead: Â Simply fill the potatoes and refridgerate before baking. Â Bring to room temp and bake.
I want to make these for a holiday get together. It’s tomorrow but was wondering if a day ahead is too far in advance to make these up to bake tomorrow?.
You can make ahead! Just stuff and keep in refridgerator. Heat up as directed tomorrow!
Can these be frozen either before or after baking?
Hi Lorri – I have never tried to freeze these so I’m hesitant to recommend. I suppose you could, but like everything fresh is better. If you need to make them ahead of time, I suggest baking, scooping and filling and refriderating for up to 5 days. Hope that helps!
If you do freeze then, do not mix in the green onion. Freezing changes the flavor of green onion. You can always add that on the top just before serving.
oh wow! this is such an amazing idea! I love twice baked potatoes, but this bite-sized version is like so perfect for any type of occasion!