These Mini Loaded Baked Potato Bites are perfect little snacks that are crispy on the outside and fluffy on the inside. Topped with cheese, bacon, and sour cream, they’re delicious!
You can’t go wrong with a bite-sized treat that packs all the flavor of a loaded baked potato. Just pop them in your mouth and enjoy! Perfect for parties or movie nights! 🎉
I love serving these with a side of ranch dressing for dipping. It’s so easy to make a big batch, and trust me, they disappear fast!
Key Ingredients & Substitutions
Baby Potatoes: Small potatoes are perfect for this recipe because they hold together well. If you can’t find baby potatoes, try using Yukon Gold or red potatoes, which also have good flavor and texture.
Bacon: Crispy bacon adds great flavor. For a lighter option, turkey bacon works well. You could also skip it and use sautéed mushrooms or diced cooked ham for a vegetarian or different twist!
Sharp Cheddar Cheese: The cheese is a key to flavor. While I love sharp cheddar, feel free to use medium or mild cheddar if that’s what you have. Monterey Jack or Pepper Jack could add a nice creaminess and a kick.
Sour Cream: This adds creaminess. Greek yogurt is a fantastic substitute if you need a healthier option, and it adds a nice tang as well!
How Do You Make Sure the Potatoes Are Perfectly Cooked?
Boiling the potatoes just right is key for texture. You want them tender enough to scoop, but not so soft that they fall apart. A good boil time is around 15 minutes. Here’s how to do it:
- Place the potatoes in a pot and cover with cold water. Add a pinch of salt.
- Bring it to a boil and keep an eye on it. Test the potatoes with a fork after 12 minutes.
- Once they’re fork-tender but firm, drain them and let them cool slightly before scooping.
This process helps you get that beautiful fluffy center while keeping enough structure for stuffing!
Mini Loaded Baked Potato Bites
Ingredients You’ll Need:
For the Potato Bites:
- 1 ½ lbs small baby potatoes or new potatoes
- 6 slices bacon
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream
- 2 tablespoons unsalted butter, softened
- 2 green onions, thinly sliced (reserve some for garnish)
- Salt and freshly ground black pepper, to taste
- Cooking spray or olive oil for greasing
How Much Time Will You Need?
This recipe takes about 35-45 minutes total. You’ll spend about 15 minutes prepping and cooking the potatoes and bacon. Baking the stuffed potatoes will take another 15-20 minutes to get all melted and delicious. Quick and satisfying!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or spray it lightly with cooking spray to keep your bites from sticking later.
2. Boil the Potatoes:
Rinse and scrub the baby potatoes to clean them, then pat them dry. Place them in a large pot and cover them with cold water. Add a pinch of salt, then bring to a boil. Boil them for about 15 minutes, until they’re just fork-tender but still hold their shape—don’t overcook!
3. Cool and Cook the Bacon:
Once the potatoes are done, drain them and let them cool for a bit until you can handle them. In the meantime, cook the bacon in a skillet over medium heat until crispy. Once done, take it out and let it sit on paper towels to cool, then crumble it into small pieces.
4. Scoop and Mix:
Cut each potato in half lengthwise. Use a small spoon or melon baller to scoop out some of the flesh from each half, leaving a sturdy shell about 1/4 inch thick. Add what you scoop out to a mixing bowl. To this, add the softened butter, half of the cheese, the sour cream, and most of the green onions (set some aside to sprinkle on top later). Season with salt and pepper, then mash everything together until creamy and smooth.
5. Fill and Bake:
Spoon that delicious mixture back into the potato shells, making a little mound on top. Now, sprinkle the remaining cheddar cheese and crumbled bacon over the filled potatoes. Place the stuffed potatoes on the baking sheet and bake for about 15-20 minutes until the cheese is melted and everything is nice and bubbly!
6. Garnish and Serve:
After baking, take them out of the oven and garnish with the reserved green onions. Serve them warm, with extra sour cream or your favorite ranch dressing on the side for dipping!
Enjoy these Mini Loaded Baked Potato Bites as tasty, bite-sized snacks perfect for any occasion! They’re sure to be a hit! 😊
Can I Prepare the Potatoes in Advance?
Absolutely! You can boil the potatoes a day ahead and store them in the fridge. Just make sure to keep them in an airtight container. When you’re ready to make the bites, allow them to come to room temperature before scooping and stuffing.
What Can I Use Instead of Bacon?
If you’re looking for a bacon alternative, turkey bacon or pancetta work great! For a meat-free option, you could sauté some mushrooms or add cooked beans for extra flavor and texture without the bacon.
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes, just until heated through. You can also microwave them, but they might lose some crispiness.
Can I Freeze These Mini Potato Bites?
Yes, these bites freeze well! Assemble them entirely and freeze them before baking. When you’re ready to enjoy, bake them straight from the freezer, adding a few extra minutes to the cooking time. This way, you always have a delicious snack on hand!