Fully Loaded Twice Baked Potato Bites

 

Adapted from a recipe from Valerie’s Kitchen.

Fully Loaded Twice Baked Potato Bites

Roasted baby red potatoes stuffed with a creamy, cheesy, bacon-y goodness on the inside. A perfect appetizer for your next gathering.
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Appetizer, Entree
Servings 8

Ingredients
  

  • 1 ½ baby red potatoes, (about 14 to 17 potatoes, rinsed and drained well)
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 cup Ellsworth Sharp Cheddar Cheese, shredded, divided
  • 1/2 cup Antonella Garlic, Chive, and Spring Dill, shredded
  • 1/2 cup plus 2 tablespoons sour cream, divided
  • 2 oz cream cheese, softened
  • 1/4 plus cup plus two tablespoons Real Bacon Bits, divided
  • 1/2 tsp seasoned salt
  • fresh ground black pepper, to taste
  • 1 tbsp minced fresh chives

Instructions
 

Instructions

  • Preheat oven to 375 degrees F. Place potatoes on a baking sheet, drizzle with olive oil and season with salt. Roast for 25 to 30 minutes, or until tender through to the center when pierced with a sharp knife. Remove from oven and allow to sit for about 15 minutes or until cool enough to handle.
  • Cut potatoes in half and use a melon baller or small spoon to remove the potato from the inside - leaving a small rim on the inside of the skin so the potato skins will hold their shape. Put potato flesh in a mixing bowl. Add ½ cup shredded Antonella cheese, ¼ cup shredded cheddar cheese, ½ cup sour cream, cream cheese, ¼ cup Bacon Bits, seasoned salt, and pepper. Use an electric mixer to combine until creamy.
  • Spoon the mixture back into the potato skins, mounding slightly. Place back on baking sheet and sprinkle with remaining shredded cheddar cheese. Bake for an additional 5 to 7 minutes, until potatoes are warmed through and cheese has melted.
  • Garnish each potato bite with a small dollop of remaining sour cream, a sprinkling of bacon bits, and chives.
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