Twice Baked Potato Bites

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!  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!

Lets get this party started!

How to make Twice Baked Potato Bites

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

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This recipe is for 12.  I think you need to double it…just sayin’.

Scoop out the middle and save the insides to mash up with all the yummy stuff!

I was one shell short of a full load. Why do they not put enough potato in the potato!   Makes me sooo mad.   Thats it, I’m writing the Council for Potatoes!  Not enough potatoes in your potatoes people!

All stuffed and ready to go!  I’m sporting 11 out of 12 potato skins and thats pretty darn good…wonder what happened to that empty sad potato shell…:).  Little snack for the cook maybe?

These Twice Baked Potato Bites can easily be made several days in advance.

To more potatoes in my potatoes!

Clink!

Kathi

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Twice Baked Potato Bites

Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins

 

A super easy and tasty recipe for your next party or just for snackity snacks!

Course: Appetizer, holiday, Snack

Cuisine: American

Servings: 12

: Kathi @ LaughingSpatula.com

Ingredients

• 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

Instructions

1. Preheat oven to 400 degrees.  Toss potatoes with a drizzle of olive oil and a sprinkle of salt.

2. Roast for about 25-30 minutes or until fork tender.  Let cool for about 20 minutes or until cool enough to handle.

3. Slice off just the top of each potato and scoop out insides with a small spoon or melon baller, leaving about 1/8 inch.

4. 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.

5. 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

Recipe Notes

To make ahead:  After filling the potato shells, refrigerate for up to two days.  Reheat in a 350 degree oven for 20 minutes and top with remaining condiments.