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Potato Bites

by Jamie on November 9, 2010

Post image for Potato Bites

I love potatoes . . .red skin, mashed, sweet, and of course, fried! When deciding on an appetizer for the Breakstone’s Recipe Contest , I wanted to stay simple, but put a modern and elegant twist on a familiar ingredient; thus the idea of Mini Potato Bites was formed.

Potato Bites are a mini version of twice-baked potatoes. These Potato Bites are bursting with the familiar flavors of bacon, cheese and Breakstone’s Sour Cream and are the perfect start to a meal full of comfort foods.

This appetizer is simple to prepare and can be served without utensils because they are small enough to be eaten in one bite. These adorable potato bites are a so rich and savory that your guests will be satisfied after only one, although, tasty enough that they probably won’t be able to stop there. Don’t let them get too full though! I’ve got a fantastic entree coming your way that will be sure to turn those drab turkey leftovers into something extraordinary

Stay tuned for more Breakstone’s Sour Cream deliciousness and get ready to vote, because each vote you cast {starting on November 15th} will enter you for a chance to win up to $1,000 from Breakstone’s! Friday’s post will feature my mouth watering Turkey Pot Pies, which are sure to be a hit on any holiday menu.In the meantime, head over to Breakstone’s to learn a little more about me and meet my competition.

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Potato Bites

November 9th, 2010

Yield: 15 servings

Ingredients:

15 small red skin potatoes
2 tablespoons olive oil
Kosher Salt

For the Filling:

1/4 cup of Breakstone’s Sour Cream
3 tablespoons heavy whipping cream
2 tablespoons of unsalted butter; softened
1/2 teaspoon of kosher salt
3 slices of bacon; cooked until crisp and chopped
1/2 cup of sharp cheddar cheese
4 chives finely chopped

Garnish

Breakstone’s Sour Cream
Finely chopped chives

Directions:

1. Preheat oven to 350 degrees Fahrenheit.

2. Slice off a thin portion from the bottoms of the potatoes so they can sit upright without falling over.

3. Add potatoes to a gallon size bag and pour in your olive oil. Seal and coat all of the potatoes with the olive oil.

4. Remove potatoes from bag and place the potatoes upright on a foil-lined sheet pan; sprinkle with salt.

5. Bake the potatoes in the oven for 30 minutes or until tender.

6. When the potatoes have cooled enough to be handled, carefully scoop out most of the potato into a bowl. A serrated spoon works well for this process.
Take care to leave enough potato in the skin so the shells stay together.

7. Mash the scooped potato lightly with fork, or run through a potato ricer.

8. Add the Breakstone’s Sour Cream, heavy cream, butter, and salt and combine until smooth.

9. Fold in chopped bacon and cheese into the potato mixture.

10. Evenly spoon or pipe the filling into the hollowed potatoes and return to the 350 degree oven for 10-12 minutes.

11. Garnish with Breakstone’s Sour Cream and finely chopped chives.


{ 27 comments… read them below or add one }

Eliana November 9, 2010 at 9:40 pm

This looks like the perfect Thanksgiving finger food to calm down the masses before the turkey is ready.

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Estela @ Weekly Bite November 9, 2010 at 9:56 pm

I love this idea!! Red potatoes are a favorite of mine :)

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Lora November 9, 2010 at 10:39 pm

These look divine!

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Prerna@IndianSimmer November 9, 2010 at 11:24 pm

I heart baked potatoes and I can never understand the people who don’t. This recipe is a must try!

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Michelle (What's Cooking with Kids) November 10, 2010 at 1:09 am

What a beautiful photo! Those look delicious – and just the right size for kids!

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Katie November 10, 2010 at 1:42 am

Yum looks delicious. I love mini roast new potatoes. So crisp on the outside but creamy on the inside :)

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cynthia November 10, 2010 at 9:00 am

these certainly look worthy of worship, but don’t you mean ‘hollowed’ and not ‘hallowed’?

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Jamie November 10, 2010 at 9:07 am

Thanks for catching that typo! ;)

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Teresa April 18, 2011 at 10:08 am

I think we should all know enough about cooking to know what you meant. The recipe sounds great.

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bridget {bake at 350} November 10, 2010 at 9:25 am

I have never seen prettier potatoes! :)

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Kristen November 10, 2010 at 11:20 am

What a delicious idea – and I agree with bridget….so pretty!

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naomi November 10, 2010 at 12:26 pm

Mini. . Potato-yeah, I’m loving this!

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Michelle November 10, 2010 at 1:30 pm

What a cute spin on twice baked potatoes!

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Shaina November 10, 2010 at 5:47 pm

I told you yesterday, but I absolutely love these. They are adorable, and they sound amazing. I can’t wait to try them out for myself.

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Sharlene November 10, 2010 at 9:54 pm

Everything’s twice as good when it’s smaller!

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Clare @ Mrs Multitasker November 11, 2010 at 2:49 am

These are SO LOVELY what a wonderful idea!

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Tickled Red November 11, 2010 at 7:55 am

I am a potato addict. Thanks so much for feeding my addiction today…seriously :) It’s so cute and just begging to be eaten.

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ashley November 11, 2010 at 9:20 pm

I have a question about the process. You say to cut the bottoms, so I assume you set them up like that in the oven. When they come out are you scooping out from the bottoms? Or opening up the top part? Can you explain this part a little more?

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Jamie November 12, 2010 at 9:39 pm

Ashley-
You cut the bottoms to make them stand upward and level. You are going to scoop out the side that was not leveled off. Hope this clarifies the process a bit more.
-Jamie

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Lauren December 13, 2010 at 7:32 pm

I was just wondering how the potatoes in the picture are so red? I tried this recipe and the potatoes were DELICIOUS, but the skin turned brown. Is there any way to prevent this? The red is so festive for the holidays!

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Deb January 17, 2011 at 10:08 pm

WOW! I am huge potato lover and I am always looking for different ways to make them. This contains all my favorite too; baby red potatoes, baked, sour cream, bacon & cheese. Yummers, can not wait to try these, forget looking for a reason to make them I am just going to!! LOL

I am curious as to how does the skin of your potatoes in the picture above stay sooo red?!?!?

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Linsi Miller April 9, 2012 at 2:01 pm

These will be great for my family reunion.

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lindsay November 26, 2012 at 8:53 pm

Hi! I just wanted to let you know I am including this in a 35 Christmas party appetizers and drinks collection over at Mommy’s Sweet Confessions. Thank you!

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Sheila December 16, 2012 at 2:58 pm

I did these for a catering job and they turned out really good….after cooking I had to fill some of them up because as they cooked the potato inside sank. Everyone was pleased with taste and mine weren’t that red either. But still pretty!

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MBA December 16, 2012 at 8:19 pm

Sheila-
I am so glad you enjoyed the recipe. Thanks for stopping by and providing your feedback – have a great day!
-Jamie

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Bk March 28, 2014 at 2:11 pm

I am making these for a cocktail party tomorrow night. I have baked the potatoes and will fill them, but can I wait to cook them right before I serve them? If you garnish with sour cream won’t it melt on the potatoes if they are warm?

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Jamie April 9, 2014 at 3:53 pm

Bk-

If the potatoes are really hot the sour cream will melt. I would garnish and serve after they have cooled down or are even room temperature. They will be equally delicious and easier for your guests to handle. Thanks so much for stopping in and have a fantastic day!

-Jamie

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