Red Potato Bites

Red Potato Bites

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"These wonderful sour cream, bacon and chive-stuffed red potatoes are a perfect appetizer for any occasion. Easy to prepare ahead of time, top off with Cheddar cheese, and broil as your guests arrive. A friend forwarded me this recipe and I cherish it."
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Ingredients

45 m servings 36 cals
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Original recipe yields 40 servings

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Nutrition

  • Calories:
  • 36 kcal
  • 2%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 3g
  • < 1%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 47 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven to 375 degrees F (190 degrees C). Place potatoes in a saucepan, and add enough water to cover. Bring to boil, and cook until tender but still firm, about 10 minutes. Drain, and cool in a bowl of cold water.
  2. Cook bacon in a skillet over medium-high heat until evenly browned. Drain, crumble, and set aside.
  3. Remove cooled potatoes from water. Pat dry with a paper towel, and cut in half. Using a small spoon, carefully remove a small amount from center, leaving approximately 1/4 inch rim around each potato. Set reserved potato aside.
  4. In a bowl, mix together reserved potato, sour cream, bacon, seasoned salt, pepper, and chives. Spoon a small amount of mixture into each potato half and place on a baking sheet. Top each potato off with some shredded cheese.
  5. Bake for 10 minutes in the preheated oven, or until cheese is melted and potatoes are warmed through. Garnish with parsley, and serve.

Reviews

110
  1. 147 Ratings

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Most helpful positive review

I have been making these for years. I've done alot of catering in the past. An easy trick for these potatoes is to cut in half raw. Scoop out the potato. Salt water and boil the skins. Red potat...

Most helpful critical review

I tasted the filling before stuffing the little potatoes and thought it needed something so I added some garlic powder and melted butter. I thought it was better with these additions, more calo...

I have been making these for years. I've done alot of catering in the past. An easy trick for these potatoes is to cut in half raw. Scoop out the potato. Salt water and boil the skins. Red potat...

I cooked my potatoes in the micowave for abcou 5 minues. Cut the edges, so they could stand on their own without rolling. I used a paring knife to cut out the middle since I don't have a melon b...

I tasted the filling before stuffing the little potatoes and thought it needed something so I added some garlic powder and melted butter. I thought it was better with these additions, more calo...

I made these for the Super Bowl and they were absolutely wonderful!! Apparently our small red potatoes were larger than Maddiecat's as it only took 10 to make 1 1/2 lbs. I just boiled them for...

I make a similar recipe and it says to place potatoes in a small bowl and drizzle with 1 tablespoon olive oil. You can sprinkle with 1 Tablespoon kosher salt. Toss to coat and place on a bakin...

These potatoes are so wonderful. They are great as a main dish potato with steak instead of a baked potato. What a great change. Use different types of cheese for a change of pace. Great rec...

These are pretty labor intensive for a side dish. If I want a twice baked red potato, I'll just make a big one. However, I do see value in these as a passed party appy, served chilled! I will...

Although these are basically the same as any "Twice baked potato", they're absolutely adorable and are a perfect little appetizer for any party. Guys love spuds, so give it a try when the "muscl...

I first made these for a friends baby shower and they were a big hit!!!! I'm in the process of making them for our Christmas Day luncheon. Every recipe should be taken as a base to be adjusted b...