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Potato Bites

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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


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


Breakstone’s Sour Cream
Finely chopped chives


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.

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