Bite size potatoes with sour cream, cheese, bacon, and chives. What’s not to like?
The start was a recipe on the internet – Mini Potato Bites from Kraft Foods. The recipe cried out to be simplified. Reworked. Tweaked. Enhanced. Adjusted. Revised.
These are now more like little bitty bite sized baked potatoes.
I humbly submit my version. It is way easier, faster and better, but I stand on the shoulders of the original recipe for the inspiration.
New Potato Bites
30 Small Red Potatoes (They’re sometimes labeled as ‘creamers’ and should be no larger than 1.5″ in diameter
3 Tbsp Extra Virgin Olive Oil
1/2 tsp Kosher Salt
8 oz package of Cream Cheese at room temperature
1/4 cup Sour Cream
1/2 cup grated Parmesan Cheese – I’m okay if you use pre grated, but don’t use the stuff in the green can.
1/2 lb Bacon, cooked until crisp and then crumbled small
4 Tbsp cup chopped fresh chives
What to do:
Preheat oven to 400 degrees.
Rinse the potatoes in water. Dry on a kitchen towel. Cut each potato in half lengthwise and toss in a bowl with olive oil and kosher salt. Spread the potatoes on a parchment covered sheet pan and roast at 400 degrees for 20 minutes or until a fork pierces the middle easily. Let cool to room temp.
Mix the cream cheese, sour cream, and parmesan until smooth. Fold in 1/2 of the bacon. (If you are going to pipe the cheese mixture onto the potato bites, make sure that your bacon bits are quite small so bits do not stick to or clog up the icing tip).
Top each potato half on the cut side with about 1 teaspoon of the cream cheese mixture. I used a large star icing tip with a sturdy cloth bag. You could either do that or spoon it on each potato.
Garnish with the remaining bacon and the chives.
The ones pictured were served in little mini cupcake cups as passed appetizers. But you don’t have to get that fancy. They’re pretty cute also plated on a deviled egg plate – you know that plate with the indents that you use about once a year.
Makes 60 bites.