Twice baked potato bites are a fun spin on an old classic. They make a delicious appetizer and are sure to impress your friends!
I love to entertain! Hosting friends and families is one of my favorite things to do. What’s even more fun is coming up with a delicious appetizer for everyone to enjoy. One of my favorite things to order when we go out to dinner is a twice baked potato. I dream about that delicious filling all day leading up to when we go out.
So I figured, why not make a delicious bite-sized version and serve them as an appetizer. They’re really easy to make and I guarantee they’ll be a hit. I promise, these twice baked potato bites are exactly what your next party needs!
How To Make Baked Potato Bites
The Right Potatoes – For this recipe, you’ll want to use baby red potatoes (sometimes called red creamer potatoes) instead of regular red potatoes. You’ll want to make sure their small and bite-sized! Look for potatoes that are about 1½” in diameter. If they’re any bigger than this and they’re not so bite-sized. But if the potatoes are any smaller they’ll be hard to scoop out.
Bake Them – After washing and drying the potatoes, give each one a couple of pokes with a fork. Toss them in a little bit of olive oil and the bake them for about 30 minutes.
Prep Potatoes – Slice off the top of each potato and then scoop out most of the inside and place it in a bowl. I use the smaller end of my melon baller to scoop the flesh out of the potatoes. It’s just the right size and makes quick work of it!
Tip – Leave about 25% of the potato inside the shell of the skin so the potato can still hold its shape.
The Filling – Mix together the insides of the potatoes with the other ingredients until the mixture is smooth. Next, add in the sliced green onion and then give it a good stir by hand.
Fill Them – Fill each potato bite with some of the delicious mixture. I think it’s easiest to fill the potato shells by scooping the prepared mashed potatoes into a quart-size zip top bag, snipping the corner, and squeezing it out. Plus it looks pretty!
Heat Some More – Sprinkle a little cheese on each one and then place the baked potato bites back in the oven for another 10 minutes until they’re heated throughout.
Final Touches & Serve – Place a little slice of bacon on top of each one and then serve!
More Delicious Potato Recipes
- Easy Crock Pot Baked Potatoes
- Creamy Dill Potatoes Recipe
- Chicken and Mashed Potato Bowls
- Garlic Parmesan Mashed Potatoes
- The Easiest Scalloped Potatoes
Twice Baked Potato Bites Recipe
- 2 Tbsp olive oil
- 1 lb red potatoes about 14-16 potatoes
- 2 Tbsp butter cut into 4 pieces
- 2 Tbsp sour cream
- 1 oz cream cheese
- 2 pieces bacon cooked and crumbled
- 2 pieces bacon cooked and broken into 14 pieces (or as many pieces as you have potatoes)
- 4 Tbsp Cheddar cheese shredded
- 2 Tbsp milk
- ½ tsp seasoned salt
- 1 green onion sliced (use the green part)
Preheat oven to 400°.
Gently scrub the potatoes and dry them. Prick each potato two or three times with a fork (to let steam escape as they cook).
Toss the potatoes in oil and place on a baking sheet. Bake for 30 minutes, or until tender when pierced with a fork. Cool slightly.
Reduce oven to 350°.
Add the butter, sour cream, cream cheese, crumbled bacon, 2 Tbsp shredded cheese, milk and seasoned salt to a mixing bowl.
Using a sharp pairing knife, slice the top off of each potato and using a melon baller or small spoon, scoop out most of the potato and add it to the mixing bowl. Leave about ¼" of potato inside the skin to form a shell. This will keep the form of the potato.
Using an electric hand mixer or potato masher, combine all ingredients in the mixing bowl. When the mixture is smooth, stir in the sliced green onions.
Turn down the top of a quart-sized zip top plastic bag, and fill with the mashed potatoes. Snip one of the corners and squeeze the mashed potatoes into the scooped out shells.
Sprinkle with the remaining 2 Tbsp cheese and place in oven for 10 minutes to warm the potatoes throughout.
Place a bacon piece on each Twice Baked Potato Bite and serve!
I always use whole milk and full fat cream cheese & sour cream. This recipe has not been tested with reduced fat products, but they should work fine.