Little Red Potato Bites
Perfect for parties, potlucks, or as a crowd-pleasing appetizer, these Little Red Potato Bites are the ultimate blend of crispy, creamy, and savory flavors. Baby red potatoes are roasted to golden perfection, then transformed into irresistible bite-sized treats by scooping out their centers and stuffing them with a decadent mixture of fluffy potato, sour cream, sharp cheddar cheese, smoky crumbled bacon, green onions, and a hint of garlic powder. Topped with a garnish of fresh parsley, these mini potato bowls are finished with a quick bake to melt the cheese and bring everything together. Easy to make in under an hour, these potato bites are a perfect finger food option for any occasion. Featuring fresh, flavorful ingredients and simple techniques, this recipe is a guaranteed hit!
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Recipe Information
Ingredients
- 12 whole baby red potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup sour cream
- 0.25 cup cheddar cheese, shredded
- 2 slices bacon, cooked and crumbled
- 2 tablespoons green onions, thinly sliced
- 0.25 teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Wash and dry the baby red potatoes. Slice each potato in half, lengthwise.
Place the potato halves in a large bowl. Drizzle with olive oil, and sprinkle with salt and black pepper. Toss to coat evenly.
Arrange the potatoes cut-side down on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the cut sides are golden brown and the potatoes are fork-tender.
Remove the potatoes from the oven and let cool slightly. Using a small spoon, carefully scoop out a small well in the center of each potato half, being cautious not to break through the skin.
In a mixing bowl, combine the scooped-out potato flesh, sour cream, shredded cheddar cheese, crumbled bacon, green onions, and garlic powder. Mix until well combined and creamy.
Spoon the filling mixture back into the hollows of the potato halves, mounding the filling slightly over the surface.
Place the filled potato halves back on the baking sheet and return to the oven for an additional 5-7 minutes, or until the cheese is melted and the tops are slightly golden.
Remove the potatoes from the oven and let cool for a few minutes before transferring to a serving platter.
Garnish with freshly chopped parsley and serve warm. Enjoy your Little Red Potato Bites!
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 448 mg | 19% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 5.3 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1272 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
