Mini Stuffed Potatoes
Elevate your appetizer game with these irresistible Mini Stuffed Potatoes, the perfect bite-sized indulgence for any occasion! Each baby potato is roasted to tender perfection, hollowed out, and filled with a creamy, savory mixture of sour cream, cheddar cheese, crispy bacon bits, and a hint of garlic. A touch of fresh chives brings a pop of color and flavor, making these miniature delights as visually appealing as they are delicious. With minimal prep time and a golden finish from the oven, these stuffed potatoes are easy to make yet sure to impress. Serve them warm as a crowd-pleasing appetizer or a fun side dish. Ideal for game days, parties, or cozy gatherings, these Mini Stuffed Potatoes are guaranteed to be a hit!
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Recipe Information
Ingredients
- 12 pieces Baby potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Sour cream
- 0.5 cup Shredded cheddar cheese
- 0.25 cup Cooked bacon bits
- 2 tablespoons Chives (chopped)
- 0.25 teaspoon Garlic powder
Instructions
Preheat your oven to 400°F (200°C).
Wash the baby potatoes thoroughly and pat them dry using a clean towel.
Place the potatoes on a baking sheet and drizzle them with olive oil. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly.
Bake the potatoes in the preheated oven for 20-25 minutes, or until they are tender when pierced with a fork. Remove from the oven and allow them to cool slightly.
Once cool enough to handle, slice the top off each potato. Using a small spoon or melon baller, carefully scoop out the center of each potato, leaving a thin shell. Transfer the scooped-out potato flesh into a mixing bowl.
To the bowl with the potato flesh, add sour cream, cheddar cheese, bacon bits, chives (reserve 1 tablespoon for garnishing), garlic powder, and the remaining salt and pepper. Mash and mix until smooth and well combined.
Using a small spoon or piping bag, fill each potato shell with the prepared mixture, mounding it slightly over the top.
Place the stuffed potatoes back on the baking sheet and bake for another 10-12 minutes, or until the tops are golden and the filling is heated through.
Remove from the oven and garnish with the reserved chives. Serve warm and enjoy!
Nutrition Facts
Calories |
1407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.5 g | 121% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 3800 mg | 165% | |
| Total Carbohydrate | 106.0 g | 39% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 11.3 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 639 mg | 49% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2544 mg | 54% | |
*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.
