Description
Twice-baked potato bites are crispy on the outside and creamy on the inside. These mini potatoes are filled with a delicious mixture of cheese, sour cream, and seasoning, making them the perfect appetizer for any occasion. Whether for a party or a cozy night in, they’re a bite-sized crowd-pleaser.
Ingredients
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12 small Yukon Gold or red potatoes
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1 cup sharp cheddar cheese (or a mix of your favorite cheeses)
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1/4 cup sour cream (or plain Greek yogurt)
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2 tablespoons butter
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2 tablespoons olive oil
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1/2 teaspoon garlic powder
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1/2 teaspoon paprika
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Salt and black pepper to taste
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2 tablespoons chives or green onions, chopped
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Fresh parsley (optional, for garnish)
Instructions
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Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.
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Wash and dry the potatoes. Rub them with olive oil and sprinkle with salt.
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Bake the potatoes for 25–30 minutes or until a fork slides in easily. Let them cool for 10 minutes.
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Cut each potato in half. Scoop out the centers using a spoon or melon baller, leaving a thin layer of potato in the skins.
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Mash the scooped-out potato with butter, sour cream, cheese, garlic powder, paprika, salt, and pepper. Mix until smooth.
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Spoon the filling back into each potato skin, making sure to keep the filling fluffy.
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Optionally, top with a little more cheese or herbs before baking.
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Bake the filled potatoes at 375°F (190°C) for 15–20 minutes until the tops are golden and the cheese is bubbly.
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Garnish with chives or parsley before serving.
Notes
You can make these bites ahead and store them in the fridge before the second bake.
For a lighter version, use Greek yogurt and low-fat cheese.
You can freeze them before the second bake and reheat them later.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American