LOADED MASHED POTATO BITES
Put those leftovers to good use! Turn them into mashed potato bites loaded with bacon, cheese and onions. -Becky Hardin, St. Peters, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine potatoes, shredded cheese, bacon and green onions. Divide into eighteen 1/4-cup portions. Shape each portion around a cheese cube to cover completely, forming a ball. Refrigerate, covered, at least 30 minutes., In a shallow bowl, mix bread crumbs, Parmesan cheese, salt and pepper. Place egg in a separate shallow bowl. Dip potato balls in egg, then in crumb mixture, patting to help coating adhere., In an electric skillet or a deep-fat fryer, heat oil to 375°. Fry potato balls, a few at a time, until golden brown, about 2 minutes. Drain on paper towels.
Nutrition Facts : Calories 227 calories, Fat 19g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 420mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
LOADED POTATO BITES
Think of this finger food as mini loaded baked potatoes. Peewee potatoes are boiled, smashed, and roasted until crispy and golden, then finished with a flavorful mix of all your favorite toppings: sour cream, scallions, bacon, and cheddar. They're just the thing for an Oscar-night or Super Bowl party.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h15m
Number Of Ingredients 7
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.
CHEESY LOADED POTATO BITES
Provided by Food Network
Time 40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- In a large bowl, combine the potatoes, oil and salt and pepper to taste and toss to coat. Transfer to a baking sheet and roast until tender and easily pierced with a fork, 20 to 25 minutes.
- Meanwhile, combine the milk, garlic and onion powders and cayenne in a small slow cooker or pot. Add the cheese and heat on high if using a slow cooker (or over low heat if using a pot) until the cheese is melted, 15 to 20 minutes. Whisk to completely blend the mixture. Stir in three-quarters of the bacon and chives (reserve the remaining bacon and chives for garnish). Stir in the roasted potatoes and gently mix until completely coated with the cheese sauce. Top with the remaining bacon and chives. Serve hot with cocktail picks.
LOADED DOUBLE POTATO BITES
This recipe was part of a contest for Potatoes USA developed and cooked by Bakingnana, rbaker, and Janet.
Provided by Potato Goodness
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place white potato slices on a baking sheet and drizzle olive oil over each; season with garlic, thyme, salt, and pepper.
- Roast in the preheated oven until tender, about 30 minutes.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
- Place russet potatoes into a large pot and cover with chicken broth; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Mash boiled russet potatoes with butter in a bowl until evenly mixed; mix in crumbled bacon, Cheddar cheese, and milk. Transfer mashed potato mixture to a piping bag with a large star tip or plastic bag with a corner snipped. Pipe mashed potato mixture onto each roasted potato slice and top with chives.
Nutrition Facts : Calories 308.9 calories, Carbohydrate 24.3 g, Cholesterol 54.5 mg, Fat 21 g, Fiber 2.1 g, Protein 6.9 g, SaturatedFat 11.8 g, Sodium 622.7 mg, Sugar 1.5 g
CRISPY LOADED HASSELBACK POTATO BITES RECIPE - (4.2/5)
Provided by XrayKim
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Line a large baking sheet with aluminum foil. Using a sharp knife, make several cuts through each potato, avoiding cutting all the way down. Place potatoes on baking sheet. Rub with olive oil and sprinkle with salt. Bake for 30 minutes, until potatoes are tender. Place cheese squares in between a few of the cuts on each potato. Return to oven for 5-10 additional minutes, until cheese has melted. Let cool 10 minutes before topping with sour cream, bacon and green onions, or your desired toppings. Serve warm or at room temperature. Enjoy!
FULLY LOADED TWICE BAKED POTATO BITES RECIPE
Provided by sdonatell
Number Of Ingredients 10
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.
LOADED MASHED POTATO BITES
Need to use leftover mashed potatoes? Try these mashed potato bites. They taste like a loaded baked potato. They're so good, you may make mashed potatoes just to enjoy them. Great for a party or an afternoon snack.
Provided by Adrienne May
Categories Other Appetizers
Time 15m
Number Of Ingredients 9
Steps:
- 1. Mix all ingredients, except for Panko crumbs, in a large bowl. (This recipe calls for leftover mashed potatoes so the potatoes will most likely already be seasoned so add just a bit more salt and pepper.)
- 2. Shape into 1-inch balls or use a cookie scoop. Roll balls in Panko crumbs to coat completely.
- 3. Heat 1 inch of oil to 375 degrees in an electric skillet or a large frying pan on the stovetop. Fry potato balls in small batches for 2-3 minutes until golden brown. Drain on paper towels.
CRISPY LOADED HASSELBACK POTATO BITES
How to make Crispy Loaded Hasselback Potato Bites
Provided by @MakeItYours
Number Of Ingredients 1
Steps:
- Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil.
- Using a sharp knife, make several cuts through each potato, avoiding cutting all the way down. Place potatoes on baking sheet. Rub with olive oil and sprinkle with salt.
- Bake for 30 minutes, until potatoes are tender. Place cheese squares in between a few of the cuts on each potato. Return to oven for 5-10 additional minutes, until cheese has melted. Let cool 10 minutes before topping with sour cream, bacon and green onions, or your desired toppings.
- Serve warm or at room temperature.
- Enjoy!
LOADED POTATO BITES
Steps:
- 1. Take potatoes out of the fridge and let sit for a few minutes to take the chill off a bit. Meanwhile shred the cheese, chop scallions, and cook bacon then dice finely. Add potatoes and flour to a large mixing bowl and stir to combine well, then add cheese, bacon, and scallions. Take about a heaping tablespoon of mixture and roll with hands into a small ball. It if doesn't hold its shape, add a little more flour to make the potatoes sturdy. Repeat until done. 2. Heat oil in a medium sauce pan - or use your fryer - over medium/medium high heat to about 350-375 degrees. Whisk egg into a small bowl and season with salt and pepper. Place bread crumbs in an additional bowl. Dip each ball in egg and then roll in bread crumbs until fully coated. Set aside on a sheet pan. 3. Test oil with one ball. The oil should bubble when potato is in oil and ball should take about 1-2 minutes to brown and cook through. (If takes longer the oil needs to be hotter, if it browned too quickly on the outside and the inside is still cold, the temperature needs to be lower.) Once oil is ready, add potato balls in small batches and fry for 1-2 minutes - it will depend on size. Remove with slotted spoon and place on paper lined plate to allow excess oil to drain off. Repeat until done. 4. Allow to cool for a minute or two and serve with dipping sauce.
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