Loaded Mini Baked Potato Bites
These Loaded Mini Baked Potato Bites are an easy bite-sized appetizer, made with the classic combination of potatoes, cheese, and bacon. It’s a finger food appetizer idea ready in no time.
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It is always a crowd-pleasing party appetizer for game day, backyard parties, or casual family gatherings. It’s also a perfect finger food side dish.
I love serving them with Winter Salad with Steak, or with Grilled Vegetables with Balsamic Vinegar & Herbs
How to Make Loaded Mini Baked Potato Bites
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat the oven to 425 degrees.
2. Cut a slice halfway down into each potato.
3. Add potatoes to a bowl, pour olive oil over them, and toss until well coated.
4. Arrange potatoes on a baking sheet, and bake for 30-40 minutes, until potatoes are nice and tender.
5. Remove potatoes from the oven, and allow to cool for a few minutes. Then gently smoosh the sides to open up the center.
6. Add the sour cream to a piping bag or ziplock baggie and snip off the end. Pipe a small amount of sour cream onto the center of each potato.
7. Sprinkle cheese and bacon bits onto each potato.
Serve and Enjoy!
Important Recipe Notes
- Choose baby potatoes of similar size so they bake evenly.
- Cut a slice halfway down each potato before baking to help them open up for toppings.
- Toss potatoes well in olive oil to ensure they get golden and crispy on the outside.
- Let potatoes cool slightly before adding toppings so the sour cream doesn’t melt too much.
- Use a piping bag or ziplock bag for sour cream to make it easier to add neatly.
- Cheese and bacon can be swapped for your favorite toppings or dietary preferences.
- Serve warm for the best taste and texture.
- Make ahead tip: Bake the potatoes and store them in the fridge, then reheat before adding toppings.
Loaded Mini Baked Potato Bites
Ingredients
- 1.5 lb bag of baby potatoes
- 2 tbsp olive oil
- ¼ cup sour cream
- ¼ cup cheddar cheese, shredded
- ¼ cup bacon bits
Instructions
- Preheat the oven to 425degrees.
- Cut a slice halfway down into each potato.
- Add potatoes to a bowl, pour olive oil over them, and toss until well coated.
- Arrange potatoes on a baking sheet, and bake for 30-40 minutes, until potatoes are nice and tender.
- Remove potatoes from the oven, and allow to cool for a few minutes. Then gently smoosh the sides to open up the center.
- Add the sour cream to a piping bag or ziplock baggie and snip off the end. Pipe a small amount of sour cream onto the center of each potato.
- Sprinkle cheese and bacon bits onto each potato.
- Serve warm and enjoy!
