Mini Loaded Baked Potato Bites

Name: Mini Loaded Baked Potato Bites
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 12 (appetizer) or 6 (side dish)
Ingredients: 2 pounds small red or yellow potatoes; 2 tablespoons olive oil; 4 tablespoons butter; ¼ cup sour cream; ⅔ cup shredded medium or sharp cheddar cheese; ½ cup finely crumbled bacon; 2 tablespoons minced chives or scallions; Kosher salt and ground pepper

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4.6

93 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 10 mins
Servings
12 (appetizer) or 6 (side dish)
Calories
385 kcal
Cuisine
American, Vegetarian

Mini Loaded Baked Potato Bites

Iris Warren

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Stuffed with sour cream, cheddar cheese, and bacon, these Loaded Mini Baked Potatoes make a fun party appetizer or side dish. Get creative with the toppings and enjoy!

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Ingredients

Servings

2 pounds small red or yellow potatoes about 12 potatoes 2" in size
2 tablespoons olive oil
4 tablespoons butter melted
¼ cup sour cream
⅔ cup shredded medium or sharp cheddar cheese
½ cup finely crumbled bacon
2 tablespoons minced chives or scallions
Kosher salt and ground pepper to taste

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Instructions

Preheat oven to 400° F.
Wash the potatoes and then dry them well. Place potatoes on a rimmed baking sheet, drizzle with olive oil, and roll them around to coat. Sprinkle generously with salt (about 1.5 teaspoons, or to taste), rolling around to coat evenly.
Roast for 35-40 minutes, or just until they are fork tender.
Remove potatoes from the oven and allow them to cool enough to handle, about 10 minutes.
Slice ¼” off the top of each potato and scoop out the centers (a small baking scoop works great!). Place tops and centers into a medium bowl. Do your best to not rip or pierce the potato, so the potatoes can hold the filling.
Add the melted butter and sour cream to the bowl with the potato centers. Stir until the mixture is smooth and combined.
Add the shredded cheese, crumbled bacon, and chives to the bowl. Stir to combine. Season with salt and pepper to taste.
Carefully fill each potato with filling, pressing the filling solidly into each cavity. You can simply add about 2 tablespoons of filling, which will leave you with filling left over. Or you can mound the filling on top and use it all up. (If you don't use it all, place it in a container in the fridge to heat up and eat later!)
Bake the potatoes for an additional 15 minutes, or until the cheese is melty and the potatoes are thoroughly warmed.
Garnish with additional chives, flaky sea salt, and ground pepper. Enjoy!

Notes

For easiest clean-up, cover rimmed baking sheet with foil before starting.
To make ahead: Prepare potatoes through Step 8. Place potatoes in a pan/dish, cover, and refrigerate. Remove from refrigerator 30 minutes prior to baking and preheat oven to 400° F. Bake potatoes, covered, for 15 minutes. Then remove cover and bake until cheese is melty and potatoes are thoroughly warmed, another 10 minutes or so. Timing will depend on size of your potatoes and their temperature from being chilled.

Nutrition Information

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Serving 1 Calories 385kcal (19%) Carbohydrates 18g (6%) Protein 14g (28%) Fat 29g (45%) Saturated Fat 15g (75%) Polyunsaturated Fat 12g Trans Fat 1g Cholesterol 70mg (23%) Sodium 480mg (20%) Fiber 2g (8%) Sugar 1g (2%)

Nutrition Facts

Serving: 12(appetizer) or 6 (side dish)

Amount Per Serving

Calories 385 kcal

% Daily Value*

Serving	1
Calories	385kcal	19%
Carbohydrates	18g	6%
Protein	14g	28%
Fat	29g	45%
Saturated Fat	15g	75%
Polyunsaturated Fat	12g	71%
Trans Fat	1g	50%
Cholesterol	70mg	23%
Sodium	480mg	20%
Fiber	2g	8%
Sugar	1g	2%