Best Loaded Double Potato Bites Recipes

Loaded Potato Bites image

Provided by Martha Stewart

Time 1h15m

Number Of Ingredients 7

2 pounds multicolored peewee potatoes
Kosher salt and freshly ground pepper
1/4 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 1/2 cups)

Steps:

Preheat oven to 425 degrees with racks in upper and lower thirds. Place potatoes in a saucepan; cover with 2 inches of cold water. Season generously with salt and bring to a boil, then reduce heat to a simmer and cook until a knife pierces potatoes easily, 10 to 12 minutes. Drain; let cool 10 minutes.
Drizzle each of 2 rimmed baking sheets with 2 tablespoons oil. Arrange potatoes on sheets, tossing to coat; lightly crush each with the heel of your hand or back of a spatula to about 1/2 inch thick. Season with salt and pepper; roast, flipping halfway through, until golden and crisp, 30 to 35 minutes. Use immediately.
Meanwhile, in a medium bowl, combine sour cream, cheese, scallions, and bacon; season with salt and pepper. Top each potato with 1 to 2 teaspoons sour-cream mixture. Garnish with more scallions.

Fully Loaded Twice Baked Potato Bites Recipe image

Provided by sdonatell

Number Of Ingredients 10

1-1/2 pounds baby red potatoes about 14 to 17 potatoes, rinsed and drained well
1 tablespoon olive oil
1/4 teaspoon salt
3/4 cup shredded cheddar cheese divided
1/2 cup plus 2 tablespoons sour cream divided
2 ounces cream cheese softened
1/4 plus cup plus two tablespoons HORMEL® Real Bacon Bits divided
1/2 teaspoon seasoned salt
fresh ground black pepper to taste
1 tablespoon minced fresh chives

Steps:

Preheat oven to 375 degrees F. Place potatoes on a baking sheet, drizzle with olive oil and season with salt. Roast for 25 to 30 minutes, or until tender through to the center when pierced with a sharp knife. Remove from oven and allow to sit for about 15 minutes or until cool enough to handle. Slice the tops off the potatoes and use the tip of a sharp knife to outline the area you will scoop out, leaving a small rim on the inside of the skin so the potato skins will hold their shape. Use a melon baller or small spoon to scoop out and transfer the potato to a large mixing bowl. Add 1/2 cup shredded cheddar cheese, 1/2 cup sour cream, cream cheese, 1/4 cup Hormel Real Bacon Bits, seasoned salt, and pepper. Use an electric mixer to combine until creamy. Spoon the mixture back into the potato skins, mounding slightly. Place back on baking sheet and sprinkle with remaining shredded cheddar cheese. Bake for an additional 5 to 7 minutes, until potatoes are warmed through and cheese has melted. Garnish each potato bite with a small dollop of remaining sour cream, a sprinkling of bacon bits, and chives.

Twice-Baked Loaded Potatoes Recipe by Tasty image

Provided by Jody Tixier

Categories Sides

Yield 4 servings

Number Of Ingredients 9

2 russet potatoes
2 teaspoons olive oil
½ cup sour cream, plus more for serving
2 tablespoons unsalted butter, melted
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup shredded cheddar cheese, divided
½ cup scallions, thinly sliced, divided
2 strips bacon, cooked, crumbled

Steps:

Preheat the oven to 400˚F (200˚C).
Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
Place the potatoes on a rimmed baking sheet and bake for 1 hour.
Transfer potatoes to a cutting board, and cut in half.
Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.
Use a spoon to transfer the potato mixture back into the scooped out potato skins.
Bake for 10 minutes.
Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
Top with sour cream, bacon, and the remaining scallions.
Enjoy!