This Loaded Potato Bites recipe is a crispy and cheesy appetizer, which is made with bacon and cheddar cheese. It’s the perfect party appetizer, ready in about 1 hour.
Loaded Potato Bites Ingredients
- 2 pounds multicolored peewee potatoes
- Kosher salt and freshly ground pepper
- ¼ cup extra-virgin olive oil
- 1 container (16 ounces) sour cream
- 6 ounces cheddar cheese, shredded (2 cups)
- 6 scallions, finely chopped (1 cup), plus more for garnish
- 12 ounces bacon, cooked and crumbled (1 ½ cups)
How To Make Loaded Potato Bites
- Boil the potatoes: Preheat your oven to 425°F with racks in the upper and lower thirds. Place the potatoes in a saucepan, cover with cold water by 2 inches, and season the water generously with salt. Bring to a boil, then simmer for 10 to 12 minutes, until the potatoes are easily pierced with a knife. Drain and let them cool for 10 minutes.
- Smash and roast: Drizzle two rimmed baking sheets with olive oil. Arrange the cooled potatoes on the sheets, tossing to coat. Use the heel of your hand or the back of a spatula to lightly crush each potato to about a ½-inch thickness. Season with salt and pepper. Roast for 30 to 35 minutes, flipping halfway through, until golden and crisp.
- Mix the topping: While the potatoes roast, combine the sour cream, shredded cheddar, chopped scallions, and crumbled bacon in a medium bowl. Season with a little salt and pepper.
- Top and serve: Once the potatoes are crispy, top each one with 1 to 2 teaspoons of the sour cream mixture. Garnish with more scallions and serve immediately.
Recipe Tips
- How to get the crispiest potatoes? The key is to make sure the boiled potatoes are relatively dry before you smash and roast them. Also, don’t overcrowd the baking sheets; give them plenty of space to get crispy instead of steaming.
- Can I use different potatoes? Yes. If you can’t find peewee potatoes, small Yukon Gold or red potatoes will also work well. You may need to adjust the boiling time depending on their size.
- Can I make these ahead of time? Absolutely. You can boil, smash, and roast the potatoes ahead of time. Let them cool and store them in the fridge. When you’re ready to serve, just reheat them in a 425°F oven until hot and crispy, then add the topping.
- How to add extra flavor? Try adding a pinch of smoked paprika or a ½ teaspoon of garlic powder to the sour cream mixture for an extra layer of savory flavor.
What To Serve With Loaded Potato Bites
These bites are a perfect appetizer or side dish and pair wonderfully with:
- Simple grilled chicken or steak
- Classic hamburgers or hot dogs
- A crisp green salad
- Other party favorites like buffalo wings or sliders
How To Store Loaded Potato Bites
- Refrigerate: It’s best to store the roasted potatoes and the sour cream topping in separate airtight containers in the refrigerator for up to 3 days. Reheat the potatoes in the oven or air fryer to re-crisp them before topping and serving.
Loaded Potato Bites Nutrition Facts
- Serving Size: 4-5 potato bites
- Calories: 280 kcal
- Fat: 20g
- Carbohydrates: 18g
- Protein: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, to make a vegetarian version, simply omit the bacon. You can add extra scallions or a different topping like finely chopped chives or a sprinkle of smoked paprika for flavor.
This can happen if the potatoes are too wet when they go into the oven, if the oven temperature is too low, or if the pan is overcrowded. Make sure the potatoes are well-drained and have enough space on the baking sheet.
Of course. While cheddar is classic for a “loaded” potato, you could easily substitute it with Colby, Monterey Jack, or a spicy pepper jack for a little kick.
Try More Recipes:
- I Tried Martha Stewart’s Baked Potatoes, and They Were Louder Than I Expected
- I Tried Martha Stewart’S GruyèRe Scalloped Potatoes — Because I Needed Something Beige And Soft
- I Tried Martha Stewart’S Potato Latkes — And They Tasted Like That One Winter Before We Fell Apart
Loaded Potato Bites Recipe
Description
Crispy, smashed peewee potatoes are roasted until golden, then topped with a creamy and savory mixture of sour cream, cheddar, bacon, and scallions.
Ingredients
Instructions
- Boil potatoes in salted water for 10-12 minutes until tender; drain and cool slightly.
- Preheat oven to 425°F. Toss cooled potatoes with olive oil on two baking sheets.
- Smash each potato to a ½-inch thickness and season with salt and pepper.
- Roast for 30-35 minutes, flipping halfway, until golden and crisp.
- In a bowl, mix the sour cream, cheddar, scallions, and bacon.
- Top each hot, crispy potato with a spoonful of the sour cream mixture.
- Garnish with extra scallions and serve immediately.
Notes
- Using multicolored potatoes makes for a beautiful presentation.
- Don’t overcrowd the baking sheets, as this will cause the potatoes to steam rather than roast and get crispy.
- For the best flavor, use freshly grated cheddar cheese.
- These bites are best served immediately while the potatoes are hot and the topping is cool and creamy.