These Mini Loaded Baked Potato Bites are tiny treasures of flavor! Each one is packed with creamy mashed potatoes, crispy bacon, and gooey cheese, making them super tasty.
They’re perfect for parties or a fun snack! I love how easy they are to pop in your mouth, and honestly, who can say no to a mini potato that’s loaded with deliciousness? 🥔🧀
Key Ingredients & Substitutions
Baby Potatoes: I recommend using small baby potatoes for a perfect bite-sized snack. If you can’t find these, fingerling potatoes or even small Yukon Golds work well too!
Olive Oil: This adds flavor and helps crisp the skins. You can substitute with melted butter, canola oil, or avocado oil if you prefer.
Cheddar Cheese: Sharp cheddar gives a great kick! Feel free to switch it up with Monterey Jack, Pepper Jack, or even a dairy-free cheese if you need a substitute.
Bacon: For a vegetarian version, replace bacon with chopped mushrooms or crispy chickpeas. They provide a nice texture and flavor without the meat!
Sour Cream: Greek yogurt is a fantastic swap for a healthier option. If you want a dairy-free choice, try coconut yogurt or a vegan sour cream alternative.
How Do I Get the Perfect Creamy Filling?
Creating the perfect filling for your potato bites is key to their deliciousness. Here’s how to make sure your filling is smooth and creamy:
- Once you scoop out the potato, mash the flesh while it’s still warm to make it easier to blend.
- Add your soft butter and sour cream right away; this helps them incorporate well.
- Don’t be shy with seasoning! Taste the filling after mashing; it should be flavorful before you scoop it back into the skins.
- If your filling seems too thick, gradually mix in your milk or cream, but do it a little at a time to avoid making it runny.
With these tips, your Mini Loaded Baked Potato Bites will be both tasty and enjoyable to eat! Have fun cooking!
Mini Loaded Baked Potato Bites
Ingredients You’ll Need:
For the Potatoes:
- 1.5 lbs baby potatoes (about 1.5 – 2 inches in diameter)
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
For the Filling:
- 1 cup shredded sharp cheddar cheese
- 1/2 cup cooked bacon, chopped
- 1/3 cup sour cream, plus extra for topping
- 2 tablespoons unsalted butter, softened
- 2 green onions, thinly sliced
- 1/4 cup milk or heavy cream (optional, for creamier filling)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 40-45 minutes for roasting and baking. You’ll spend a little time mixing and filling the potatoes, but most of the time is just waiting for them to bake and get crispy.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 400°F (200°C). Make sure to wash and dry the baby potatoes well — we want them clean for roasting!
2. Roast the Potatoes:
Toss the potatoes with 1 tablespoon of olive oil, salt, and pepper in a bowl until they’re evenly coated. Spread them out on a baking sheet and pop them in the oven. Roast for about 25-30 minutes until they are tender and the skins are crispy.
3. Cool and Scoop:
After roasting, remove the potatoes from the oven and let them cool for a few minutes until they’re safe to handle. Cut off the top third of each potato and scoop out most of the flesh into a medium bowl, leaving a thin layer of potato skin to hold everything together.
4. Make the Filling:
In the bowl with your scooped potato flesh, add sour cream, softened butter, garlic powder, smoked paprika, and half the cheddar cheese. Mash everything together until it’s smooth and creamy. If it’s too thick, you can add a splash of milk or heavy cream. Season with salt and pepper to taste.
5. Fill the Potato Shells:
Time to fill those skins! Spoon the creamy mashed potato filling back into each potato shell, then top them off with the remaining cheddar cheese and chopped bacon.
6. Final Roasting:
Drizzle the filled potatoes with the last 2 tablespoons of olive oil, then return them to the oven. Bake for another 12-15 minutes until the cheese is melted and bubbly, and the tops are nice and golden brown.
7. Garnish and Serve:
Once they’re out of the oven, garnish your Mini Loaded Baked Potato Bites with sliced green onions and a dollop of sour cream before serving. Enjoy them warm as a delicious appetizer or snack!
Enjoy your Mini Loaded Baked Potato Bites — crispy on the outside, creamy and loaded on the inside!
Can I Use Different Types of Potatoes?
Absolutely! While baby potatoes work best for bite-sized snacks, you can also use Yukon Gold or red potatoes. Just make sure they’re small enough to hold the filling!
Can I Make These Bites in Advance?
Yes! You can prepare the potatoes and filling ahead of time. Assemble the bites, then cover and refrigerate them for up to 24 hours. Just add a few extra minutes to the baking time if cooking straight from the fridge.
What Can I Substitute for Bacon?
If you’re looking for a vegetarian option, try using sautéed mushrooms, crispy chickpeas, or smoked tempeh instead. They add a great texture and flavor without the meat!
How Should I Store Leftovers?
Store any leftover Mini Loaded Baked Potato Bites in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven until warmed through — this keeps the skins nice and crispy!