Get ready to transform ordinary baby potatoes into an irresistible crowd-pleasing appetizer that will have everyone begging for seconds! These Mini Stuffed Potatoes are the ultimate bite-sized sensation that combines crispy potato shells, creamy cheese, and smoky bacon in one mouthwatering package. Whether you're hosting a game day party, planning a dinner gathering, or simply craving a delicious snack, these little potato bites are about to become your new culinary obsession.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 12 baby potatoes
- 1/2 cup sour cream
- 1/2 cup shredded cheese
- 1/4 cup cooked bacon, crumbled
- 1 tablespoon chives, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Wash the baby potatoes thoroughly and pat them dry with a clean kitchen towel. Using a sharp knife, carefully cut a small slice off the bottom of each potato so they can sit flat on the baking sheet.
- Using a small melon baller or a teaspoon, gently scoop out the center of each potato, creating a small hollow. Be careful not to remove too much of the potato flesh, leaving a thin wall to support the filling.
- Brush the potatoes with olive oil and sprinkle with salt and pepper. Arrange them cut-side up on the prepared baking sheet.
- Bake the potatoes for 15-20 minutes until they are tender and slightly golden. Remove from the oven and let cool for 5 minutes.
- In a medium bowl, mix the sour cream, shredded cheese, crumbled bacon, and chopped chives. Season with additional salt and pepper to taste.
- Carefully spoon the cheese mixture into each potato cavity, filling them generously.
- Return the stuffed potatoes to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and slightly bubbly.
- Remove from the oven and let cool for 2-3 minutes. Garnish with additional chives if desired.
- Serve warm as an appetizer or side dish. Best enjoyed immediately while the cheese is still melted and the potatoes are crisp.
Tips
- Choose small, uniform-sized baby potatoes for consistent cooking and presentation.
- Use a melon baller or teaspoon to carefully scoop out potato centers without breaking the skin.
- Pat potatoes completely dry before adding oil to ensure maximum crispiness.
- For extra flavor, try using different cheese varieties like sharp cheddar or gruyère.
- Allow potatoes to cool slightly before filling to prevent the cheese mixture from becoming too runny.
- For a vegetarian version, replace bacon with finely chopped green onions or chives.
- Serve immediately for the best texture and melted cheese experience.
- If preparing ahead, you can pre-bake the potato shells and fill them just before serving.
- Use fresh, high-quality ingredients for the most delicious results.
- Don't overfill the potato shells to prevent spillage during the final baking stage.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 8g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 30mg
