These Loaded Mini Potato Bites are little rounds of joy! With crispy edges and a fluffy center, they’re stuffed with cheese, bacon bits, and green onions—everything delicious!
Perfect for parties or just a snack while binge-watching your favorite show. I love popping these in my mouth—you never stop at one! 😄
Making these bites is super easy! Just bake, fill, and enjoy. Trust me, you’ll impress everyone with these tasty morsels!
Key Ingredients & Substitutions
Mini Baby Potatoes: These are perfect for bite-sized treats! If you can’t find mini potatoes, use larger ones—just cut them into quarters instead.
Bacon: Bacon adds a nice crunch and flavor. You can swap it with turkey bacon for a lighter option or use diced ham for a different twist.
Cheddar Cheese: Sharp cheddar gives a nice punch. If you prefer something milder, try mozzarella or a cheese blend. For a dairy-free option, use a plant-based cheese.
Sour Cream: This adds creaminess. You can replace it with Greek yogurt for added protein or a dairy-free yogurt if needed.
Green Onions: They add freshness and color. Chives can be used instead for a subtler onion flavor.
How Do I Roast Potatoes Without Them Sticking?
Roasting your mini potatoes to perfection means ensuring they don’t stick to the pan. Here’s how:
- Preheat your oven to 400°F. This heat is key for crispy outsides.
- Use parchment paper or coat your baking sheet with olive oil or cooking spray generously. This helps create a non-stick barrier.
- Ensure you cut and spread the potato halves evenly and don’t overcrowd the pan—leave some space for heat circulation!
Following these tips guarantees you’ll get those crispy bites everyone loves!
Loaded Mini Potato Bites
Ingredients You’ll Need:
- 12 mini baby potatoes
- 4 slices bacon
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 2 tablespoons unsalted butter, softened
- 2 green onions, thinly sliced (separate white and green parts)
- Salt and pepper to taste
- Olive oil or cooking spray
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 35-40 minutes in total, including roasting and baking time. Perfect for a quick snack or appetizer!
Step-by-Step Instructions:
1. Preheat the Oven:
Preheat your oven to 400°F (200°C). Lining a baking sheet with parchment paper or lightly greasing it will help prevent sticking.
2. Prepare the Potatoes:
Wash the mini potatoes thoroughly, then cut each potato in half across the middle. This will make them easier to roast and stuff later on.
3. Roast the Potatoes:
Place the potato halves cut side down on the baking sheet. Brush or spray each half with olive oil and sprinkle lightly with salt and pepper. Roast the potatoes in the oven for about 20-25 minutes, or until the skins are crispy and the insides are tender.
4. Cook the Bacon:
While the potatoes are roasting, cook the bacon in a skillet over medium heat until it’s nice and crispy. After cooking, transfer the bacon to a paper towel-lined plate to drain, and crumble it into small pieces.
5. Scoop Out the Potatoes:
After removing the potatoes from the oven, let them cool for a few minutes. Using a small spoon or melon baller, gently scoop out a little bit of the center from each half—be careful not to break the skins! Set the scooped potato aside in a bowl.
6. Mix the Filling:
Add the softened butter, half of the shredded cheddar cheese, the white parts of the green onions, and a pinch of salt and pepper to the scooped potatoes. Mash and mix everything together until it’s well combined and creamy.
7. Fill the Potato Skins:
Spoon the creamy potato mixture back into the potato skins, mounding it on top to make them extra tasty.
8. Add Toppings:
Top each potato bite with the remaining cheddar cheese and sprinkle the crumbled bacon on top.
9. Bake Again:
Return the baking sheet to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
10. Final Touches:
Once done, remove them from the oven and dollop each bite with a small spoonful of sour cream. Finish off by garnishing with the green parts of the green onions.
11. Serve & Enjoy:
Serve these warm and enjoy your crispy, cheesy loaded mini potato bites! They’re perfect for sharing—or keeping all to yourself!
Can I Use Other Types of Potatoes?
Absolutely! If you can’t find mini baby potatoes, you can substitute them with larger Yukon Gold or red potatoes. Just cut them into quarters instead of halves.
Can I Make These Mini Potato Bites Ahead of Time?
Yes! You can prepare the potato mixture a day in advance and store it in the refrigerator. Just fill the potato skins and bake them right before serving for the best results.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes to make them crispy again.
What Are Some Variations I Can Try?
You can customize these bites by adding ingredients like jalapeños for heat, different cheeses like mozzarella or pepper jack, or even herbs like fresh dill or parsley for added flavor.
