These Loaded Mini Potato Bites are little nuggets of goodness! With crispy outsides and creamy insides, they are filled with cheese, bacon, and green onions, making every bite a delight.
If you’re like me, you’ll find it hard to stop at just one! These tasty treats are perfect for snacking or sharing at a party. Just pop them in the oven and let the mouthwatering aroma fill your kitchen!
Key Ingredients & Substitutions
Mini Potatoes: Baby Yukon Gold or red potatoes are perfect choices. They have great flavor and a creamy texture. If those aren’t available, you can use regular Yukon Gold potatoes or even fingerlings—just cut them down to size.
Bacon: Cooked bacon adds a nice crunch and smoky flavor. If you’re looking for a lighter option, turkey bacon can work well. For a vegetarian option, feel free to replace bacon with sautéed mushrooms or olives for that desired umami taste.
Cheddar Cheese: Sharp cheddar brings that classic cheesy flavor. If you’d prefer a milder taste, feel free to use mild cheddar or even a dairy-free cheese substitute for a lactose-free version. Try mixing different cheeses, like Monterey Jack or Pepper Jack, for extra zest!
Sour Cream and Cream Cheese: These ingredients add creaminess. If you’re dairy-free, you can substitute them with non-dairy yogurt or cream cheese alternatives like cashew cream or a vegan sour cream.
How Can I Perfectly Scoop Out the Potato Without Breaking It?
Scooping out the potato halves can be tricky, but here are some tips to avoid tearing them:
- Let the potatoes cool slightly, as handling them hot may cause breakage.
- Use a small spoon or a melon baller for better control. Start from the sides to create a nice hollow without compromising the skin.
- Leave a small layer of potato to maintain the shape and act as a sturdy base for the filling.
With a gentle touch and patience, you’ll create perfect cups for stuffing!
Loaded Mini Potato Bites
Ingredients You’ll Need:
For the Bites:
- 20 mini potatoes (such as baby Yukon Gold or red potatoes)
- 4 slices cooked bacon, chopped
- 1 cup shredded sharp cheddar cheese
- 3 tablespoons sour cream
- 2 tablespoons cream cheese, softened
- 1/4 cup green onions, chopped (plus extra for garnish)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Cooking spray or olive oil for greasing
How Much Time Will You Need?
This recipe will take you about 35-40 minutes from start to finish. You need around 20 minutes to prepare the ingredients and cook the potatoes, plus 15-20 minutes baking time until everything is lovely and golden!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 400°F (200°C). This will make sure it’s hot and ready for your delicious potato bites.
2. Cook the Mini Potatoes:
Wash the mini potatoes to remove any dirt. Then, place them in a pot of salted water, bring it to a boil, and cook for about 15-20 minutes. You want them tender, but still able to hold their shape (so don’t overcook!).
3. Prepare the Potatoes:
Once cooked, drain the potatoes and let them cool just a bit until they’re easy to handle. Cut each potato in half lengthwise.
4. Scoop Out the Flesh:
Using a small spoon or a melon baller, gently scoop out the insides of each half, leaving some potato around the edges to maintain structure. Place the scooped-out potato flesh in a mixing bowl.
5. Make the Filling:
Add the sour cream, cream cheese, garlic powder, salt, and pepper into the bowl with the scooped potato. Mix until it’s smooth and creamy. Then mix in half of the cheddar cheese, half of the bacon, and half of the green onions.
6. Fill the Skins:
Spoon the creamy potato mixture back into the hollowed-out skins in the mini muffin pan evenly.
7. Top Off:
Sprinkle the tops with the remaining shredded cheddar cheese and chopped bacon for that extra yum factor!
8. Bake:
Pop the potato bites into the preheated oven. Bake them for about 15-20 minutes, until the cheese is melted and the tops are beautifully golden.
9. Garnish:
Once they’re out of the oven, sprinkle with the extra green onions for a fresh pop of color and flavor.
10. Serve and Enjoy!
These mini potato bites are best served warm. Enjoy the crispy skins and the rich, cheesy filling with every single bite!
With this recipe, you’ll surely impress your family and friends! Happy cooking!
Can I Use Different Types of Potatoes?
Absolutely! While Yukon Gold and red potatoes are perfect for these bites, you can also use other varieties like baby fingerlings or even sweet potatoes for a different flavor profile. Just keep in mind that cook times may vary slightly.
Can I Make These Potato Bites Ahead of Time?
Yes, you can prepare the filling and scoop out the potatoes a day in advance. Simply store the scooped potato skins and the filling separately in airtight containers in the refrigerator. When you’re ready to bake, just fill the skins and pop them in the oven!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes until warmed through, or microwave them with a damp paper towel to retain moisture.
Can I Use Different Toppings?
Definitely! Feel free to get creative with your toppings. You could add jalapeños for some heat, sour cream or guacamole for extra creaminess, or even different types of cheese. Mix and match according to your preference!