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.
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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