Baked Potato Bites are a quick and easy appetizer or side dish. Bite size russet potato rounds are topped with sour cream, cheese, bacon and green onions. Give these little bite size loaded potatoes a try for an upcoming party or weekly dinner.
Think of these potato bites as mini baked potatoes. They cook up much quicker than a regular baked potato.
Getting Started
You will need:
- Russet Potatoes
- Cheddar Cheese
- Green Onions
- Bacon
- Olive Oil
- Sour Cream
- Season Salt
- Pepper
These are some of my favorite ingredients to work a recipe around. There’s not alot better than cheese and bacon!
What is the best potato to use?
I prefer a russet potato for this recipe, but you can certainly use Yukon potatoes as well.
How to make Baked Potato Bites
First, you will need to preheat the oven to 400 degrees.
Cut bacon into 1/4 inch pieces and cook in a small skillet until crispy. Place on a paper towel and set aside.
Slice two russet potatoes into 1/4 inch coins.
In a large freezer bag, combine olive oil, season salt, pepper and potatoes. Shake to coat each potato round. If you seal some air in the bag and give ’em a little shake, they will coat evenly.
Place each coin on a baking sheet, without any overlapping and bake for 15 minutes. This time can vary depending upon how thick you slice the spuds.
While potatoes are cooking, prep your toppings. Grate 1 cup of cheddar cheese and chop green onions.
Remove potatoes from oven and top each with a generous amount of cheese and bacon. Return to the oven for 3-5 minutes or until the cheese has melted.
Top each with a small dollop of sour cream and sprinkle with green onions.
Serve immediately.
Baked Potato Bites
Baked Potato Bites
Ingredients
- 2 ea Russet Potatoes about 2 lbs
- 2 tbsp Olive Oil
- 1 c Grated Cheddar Cheese Mild or Sharp
- 3/4 c Cooked Bacon Crumbles about 5 slices of bacon
- 4 Green Onions chopped
- 2 tsp Seasoned Salt
- 1/2 tsp Pepper
- 8 oz Sour Cream
Instructions
- Preheat oven to 400 degrees.
- Cut bacon into 1/4 inch pieces and cook in a small skillet until crispy. Place on paper towel and set aside.
- Slice two russet potatoes into 1/4 inch coins and place into a large freezer bag.
- Add olive oil, seasoned salt and pepper to bag. Shake to coat.
- Place potatoes on a baking sheet, without overlapping and bake for 15 minutes. This time can vary depending upon how thick you slice the spuds.
- While potatoes are cooking, grate 1 cup of cheddar cheese and chop green onions.
- Remove pan from oven and top each potato with a generous amount of cheese and bacon. Return to the oven for 3-5 minutes or until the cheese has melted.
- Transfer to a serving dish and top each with a small dollop of sour cream and sprinkle with green onions.
- Serve immediately.