Twice Baked Potato Bites
A smaller version of twice baked potatoes. Perfect for appetizers or afternoon tea savories.
Servings 12 servings
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.
Notes
These bites can be made ahead of time and refrigerated until you want to serve. Bring to room temperature and then bake as described.
Change up the filling and serve to your taste.