READY IN 45 mins

Red Potato Bites

Read Reviews (95)

"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." — MADDIECAT

Directions

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.
Cook bacon in a skillet over medium-high heat until evenly browned. Drain, crumble, and set aside.
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.
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.
Bake for 10 minutes in the preheated oven, or until cheese is melted and potatoes are warmed through. Garnish with parsley, and serve.

Kitchen-Friendly View

PREP 15 mins
COOK 20 mins
READY IN 45 mins

Reviews More Reviews

Most Helpful Positive Review

Mar 16, 2008

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 ball scoop. I used my processor to mix butter, cream cheese, salt, pepper, onion powder, & parsley to my taste. I coated the skins with olive oil to get them crisp and baked for 15 minutes. They were spectacular! Thanks for the idea

—ccan62

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Most Helpful Critical Review

Mar 19, 2004

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 calories, but I never skimp on calories when I am feeding guests.

—Wilemon

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124 Ratings

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Jun 01, 2009

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 potatos are very easy to scoop out raw. Cook the scooped out potato as you would mashed potates. and proceed with receipe. saves time and aggrevation of skins breaking.

—mary sue moore

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Feb 12, 2004

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 about 16 minutes until firm but tender. I also didn't have chives so I grated in about 1 tsp of onion. The result was outstanding. I do think they are too rich to be used as a side dish as recommended by the first review, but they are a real winner as an appetizer.

—BUCKYS

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Feb 06, 2004

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 recipe

—JUTES

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Jun 01, 2009

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 baking sheet. Bake at 350 degrees for 40-45 minutes or until tender. Remove from oven and let cool 15 minutes. Cut each potato in half lengthwise. Scoop out potatoes with a 1/4 teaspoon measuring spoon leaving shells intact. Place back on baking sheet and bake 10 more minutes. Let cool and fill with filling. The 1/4 teaspoon measuring spoon works really well.

—Lulu

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Jul 07, 2008

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 make them for parties, but won't put all the "work" into making mini (basically) twice bakeds. I tried to pipe the filling w/a pastry bag, but the potatoes were too chunky to fit through the tip. I cut the bottom off as well so they "set" better on the plates.

—lovestohost

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Feb 09, 2004

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 "muscles" come walking in. (We gals loved 'em too) Thanks Maddie!

—LINDA MCLEAN

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Nutrition

Calories
36 kcal
2%

Carbohydrates
3 g
< 1%

Cholesterol
5 mg
2%

Fat
2.2 g
3%

Fiber
0.3 g
1%

Protein
1.3 g
3%

Sodium
48 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Red Potato Bites

Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories: 36
Calories from Fat: 20

% Daily Value *
Total Fat 2.2g 3 %
Saturated Fat 1.2g 6 %
Cholesterol 5mg 2 %
Sodium 48mg 2 %
Potassium 94mg 3 %
Total Carbohydrates 3g < 1 %
Dietary Fiber 0.3g 1 %
Protein 1.3g 3 %
** Sugars 0.2g
Vitamin A 1 %
Vitamin C 3 %
Calcium 3 %
Iron 2 %
** Thiamin 2 %
Niacin 4 %
Vitamin B6 2 %
Magnesium 2 %
Folate 2 %

* 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.