Twice Baked Potato Bites are a miniature version of that dinner time favorite – Twice Baked Potatoes. This little morsel is easy to prepare and easier to eat. Perfect for an appetizer, party or afternoon tea. I serve Twice Baked Potato Bites as part of the savory course for my afternoon teas. And they are always a hit – gone when the plates are cleared.
Just like the bigger version, Twice Baked Potato Bites go together in a very similar way….just much smaller.
INGREDIENTS
- 12 small potatoes
- Sour Cream
- Cream Cheese
- Butter
- Cream
- Shredded Cheddar Cheese
- Bacon
- Chives
- Salt and Pepper
BAKING THE POTATOES
You can choose any small potato to use. I used small red potatoes that were about quarter or golf ball size. I wanted it to be one bite. However, any small potato will work.
Prepare your potatoes first. I used the microwave because it was easy and quick. Wash and dry your potatoes. Put one knife poke in the potato – preferably on the side that you will be scooping out. Lay the potatoes on a plate and microwave for 2 minutes on high, testing the potatoes for doneness. I bring them out when they feel just a little under baked, cover them and let them rest for 10-15 minutes. This will allow them to continue to cook.
If you don’t want to use your microwave, you can also boil the potatoes in salted water for 10 minutes or fork tender.
PREPARING AND STUFFING THE POTATOES
Once the potatoes are cooked and cooled, you want to take a sharp knife and take a very small slice off the bottom of the potato. This will allow your potato to sit flat on the plate. Then cut a larger oval off the top of the potato. Remove the skin and save this for your stuffing. Then take a small spoon (a demitasse spoon works perfectly) and gently scoop out the inside of the potato, leaving enough of the potato “wall” to hold the potato shape. Repeat this for all your potatoes.
Take the potato filling and mix with sour cream, butter, cream cheese, shredded cheddar cheese and chopped up bacon. Mix with enough cream to blend together. Salt and pepper to taste. You can vary this for any way that you would like to make your twice baked potatoes. You might use blue cheese or just sour cream and butter. It’s however you want to make them.
Take a scoop of the potato filling and stuff into the potato shell. Mound on top. Repeat for all your potatoes.
At this point, you can bake immediately or you can refrigerate. These Twice Baked Potato Bites can be made the day ahead as well.
TWICE BAKING THE POTATO BITES
To bake your Twice Baked Potato Bites, preheat you oven to 400 degrees. Place your potatoes on a baking sheet. I line my sheet with parchment paper or foil to prevent any sticking. Bake for 10 minutes or until browned on top.
If you have made your Twice Baked Potato Bites ahead of time, let them come to room temperature for a bit before baking.
SERVING THE TWICE BAKED POTATO BITES
To serve, you have several options. I like to take a piece of bacon and a chive on top of the potato. You can also serve with a dollop of sour cream.
These are a great little finger food. One per person for an afternoon tea. One easily goes into your mouth for that perfect creamy taste of twice baked potatoes.
Change up the filling and have fun! Enjoy these delicious little Twice Baked Potato Bites!
Twice Baked Potato Bites
Ingredients
- 12 Small potatoes Quarter to golf ball sized
- ⅛ cup Sour Cream
- ⅛ cup Shredded Cheddar Cheese
- ⅛ cup Cream Cheese
- 1 tsp Butter
- 1 tbsp Cream (or milk)
- 2 pieces Bacon, cooked and crumbled Reserve a few pieces to place on top of potatoes
- Chives (optional)
- Salt and Pepper to Taste
Instructions
PREPARE THE POTATOES
- Wash and dry potatoes
- Place potatoes on place
- Poke on top to prevent bursting in microwave
- Microwave for 2 minutes or until done
- Remove potatoes and cover. Allow to rest for 10 minutes while preparing the stuffing.
PREPARING THE STUFFING
- After the potatoes have cooled, take a very small slice off the bottom of the potato so it can sit upright on the serving plate.
- With a sharp knife, cut off the top of the potato. Reserve the inside of the top to include in the stuffing.
- Using a small spoon, gently scoop out the inside of the potato leaving enough in the "wall" of the potato to have it retain its shape.
- Mix the sour cream, cream cheese, cheddar cheese, bacon, butter with the reserved potato. Add cream (or milk) to create filling. Salt and pepper to taste.
- Fill potato with enough filling to mound on top.
BAKING POTATOES
- Heat oven to 400°. Place on prepared baking sheet (line with parchment or silicon sheet).
- Bake for 10 minutes or until golden brown on top.
- Top with bacon and chives for serving.
2 Comments
Barbara
Your plated dish looks amazing and the potatoes sound delicious. And could be topped with anything.
Loved it.
Beth
Thanks Barbara. Yes the potatoes were simple and delicious. I am going to be trying them with potato salad for a summer tea. Thanks for your comment and glad that you enjoyed the post.