Make these small, savory potato bites loaded with classic toppings. They are perfect for appetizers or game day snacks.
Author:Ahazzam
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:About 24 bites
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1.5 lb small new potatoes or creamer potatoes
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded sharp cheddar cheese
6 slices cooked bacon, crumbled
1/2 cup sour cream
2 tablespoons chopped fresh chives
1/4 cup shredded Monterey Jack cheese (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Wash the potatoes well. Cut each potato in half lengthwise.
Place the potato halves cut-side up on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Bake for 20 to 25 minutes, or until the potatoes are tender when pierced with a fork.
Remove the potatoes from the oven. Use a small spoon to carefully scoop out a small amount of the cooked potato flesh from the center of each half, creating a small well. Keep the potato shell intact.
Return the scooped potatoes to the oven for 5 minutes to crisp the edges slightly.
Remove from the oven. Fill each potato well with a mix of cheddar and Monterey Jack cheese, if using. Top with crumbled bacon.
Return the potatoes to the oven and bake for another 5 to 7 minutes, until the cheese is melted and bubbly.
Remove from the oven. Top each bite with a dollop of sour cream and a sprinkle of fresh chives before serving.
Notes
For crispier skins, you can brush the cut sides with oil and place them cut-side down for the first 15 minutes of baking.
You can substitute the bacon with cooked ham or omit it for a vegetarian option.
If you prefer an air fryer method, cook the oiled potatoes at 375°F (190°C) for 15-18 minutes, turning halfway, before loading and finishing.