Best Potato Appetizers Recipes

MINI STUFFED BAKED POTATO APPETIZERS

Steps:

• Set oven to 400°F.
• In a bowl mix together the oil with salt and garlic powder.
• Slice the potatoes in half then coat all sides with the oil mixture.
• Place on a greased baking sheet cut-side down.
• Bake for about 25 minutes or until just tender; cool completely.
• In a medium bowl combine sour cream with green onions and crumbled cooked bacon, then season with black pepper.
• Slice a small thin piece off of the bottom of the baked potato half so that it will sit upright, then turn potato over.
• Using a melon baller or small spoon scoop out some of the center pulp (reserve the pulp for later use).
• Fill with about 1 tablespoon sour cream mixture, then sprinkle more chopped green onion on top of the sour cream.
• Serve immediately or chill until needed.
• Delicious!

MAKEOVER STUFFED POTATO APPETIZERS

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook just until tender, 8-10 minutes. Drain., When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. Remove 1/3 cup pulp (discard or save for another use)., In a large bowl, mash the remaining pulp with cream cheese. Add sour cream and half of the bacon. Stir in the cheeses, green onions, salt and pepper; spoon into potato shells., Place in a 15x10x1-in. baking pan. Sprinkle with remaining bacon. Bake, uncovered, at 400° until heated through, 15-20 minutes.

POTATO PANCAKE APPETIZERS

Steps:

• In bowl, mix egg, flour, salt and pepper.
• Grate carrots and add to bowl.
• Shred or grate raw potatoes.
• Wrap in several layers of paper towels to remove all excess moisture.
• Add to bowl.
• Stir to mix all ingredients.
• Preheat oven to 425 degrees.
• Spray two baking sheets with non-stick cooking spray.
• Drop heaping tablespoon of potato mixture onto baking sheet, about 2-inches apart, and flatten with spatula to make pancakes.
• Bake 10-15 minutes or until bottom is lightly browned.
• Turn pancakes and bake an additional 8-10 minutes or until golden brown on bottom and potatoes are done.
• TO SERVE: Place pancakes on platter and top each with sour cream and sprinkle with chives and onions.
• Serve hot.
• QUICKER METHOD: These pancakes can be cooked on top of the stove just like regular pancakes.

MINI MEATLOAF STUFFED POTATO APPETIZERS

Steps:

• 1) Cut the top from each potato, scoop out the insides and hold for using in the meatloaf. Sprinkle a few grains of salt into the hollowed out potato. 2) Mix all the rest of the ingredients (except the cheese) and spoon a tsp. (or a scoop) into each hollowed out baked potato. 3) Sprinkle grated cheese on top, and a few extra grains of Sea Salt. 4) Place the potatoes in a baking pan and cook in a preheated 325F oven for about 20 mins. 5) Allow to cool for about 5 minutes before serving for finger food.

REUBEN WAFFLE POTATO APPETIZERS

Steps:

• Prepare waffle fries according to package directions for baking. Meanwhile, in a small bowl, beat cream cheese, 1 cup fontina cheese, salad dressing, onion and horseradish until blended., Remove fries from oven; set oven to 400°. Top each waffle fry with about 1/4 ounce corned beef and 1 teaspoon each cream cheese mixture, sauerkraut and remaining fontina cheese. Bake until cheese is melted, 8-10 minutes. Sprinkle with chives.

SKY BLUE POTATOES (AKA BLUE CHEESE TWICE-BAKED POTATO APPETIZERS

Steps:

• Preheat the oven to 400 degrees.
• In a medium bowl, toss the potatoes with the olive oil.
• Place cut side down on a baking sheet and bake until the skins are crisp, 20 to 25 minutes. Let them cool.
• Scoop out the center of each potato half and place in a medium bowl. Stir in the sour cream, blue cheese, bacon, and green onion.
• Fill each potato skin with the sour cream mixture and garnish with parsley.

EASY BBQ POTATO CHIP-CHEESE APPETIZERS

Steps:

• Heat oven to 375°F.
• Combine ingredients.
• Drop by tablespoonfuls, 1 inch apart, onto parchment-covered baking sheets; press to flatten slightly.
• Bake 5 to 8 min. or until golden brown. Cool on baking sheet 2 min. Remove to wire racks; cool completely.

MAPLE-SWEET POTATO APPETIZERS

Steps:

• Pierce potato with fork; place in small microwaveable bowl. Microwave on HIGH 5 minutes or until tender. Mash potato with potato masher or fork until smooth.
• Add cream cheese spread, syrup and salt; mix well. Spoon evenly onto crackers.
• Top each with a pecan half and cranberry. Serve warm.

SWEET POTATO PUFF APPETIZERS

Steps:

• 1. Sweet Potato Puff Appetizers 1 bag Sweet Potato Crispy Bite-sized Puffs OPT. (Reg. mini tater tots can be used) 1 bag Jet-puffed mini marshmallows Toothpicks Vegetable Oil in Deep Fryer or lge. Pan, salt Heat oil Drop 40 Sweet Potato Puffs into oil cook until lightly browned. Take Puffs out and drain on paper towel Sprinkle with dash of salt. Take toothpicks and put marshmallow in middle then a sweet potato puff on each side of marshmallow. Place on plate and enjoy.

CHEESY BACON SWEET POTATO APPETIZERS

Steps:

• 1. Heat oven to 400^. Place frozen fries on a foil lined baking pan in a single layer and bake for 15 minutes. Remove from oven and sprinkle 1/2 the cheese on each one the sprinkle on the bacon and then remaining cheese.
• 2. Return to oven and bake for an additional 10 to 15 minutes. Watching so they do not over bake- just melt cheese well. Remove from oven and serve immediately.(I like these reheated too-except there's usually none left). Use your favorite sauce for dipping.

POTATO APPETIZERS

Steps:

• Peel and chop potatoes.
• Place potatoes in a pot and cover with water.
• Boil until soft. Mash cooked potatoes with oil, then add seasonings.
• Meanwhile, heat oven to 375 degrees.
• Shape mix into 1-inch balls.
• Mix the paprika and wheat germ together in a dish.
• Roll potato balls in paprika and wheat germ mixture until coated.
• Place on oiled baking sheet. Bake at 375 degrees for about 20 minutes.
• Let stand on folded paper towels before serving with toothpicks.

PECAN-SWEET POTATO APPETIZERS

Steps:

• 1. Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Pierce potato with fork; place on microwavable paper towel in center of microwave. Microwave 3 to 4 minutes, turning once, until tender. Cover; let stand 10 minutes. Peel potato and cut crosswise into 8 (1/2-inch) slices. (Refrigerate any remaining potato for another use.) 2. Meanwhile, in 1-quart saucepan, heat sugar, water and red pepper to boiling over medium heat, stirring occasionally. Boil and stir 2 minutes. Remove from heat; gently stir in pecans until coated. Spread pecans on cookie sheet. Bake 8 to 12 minutes or until golden brown. Remove from cookie sheet; cool completely. 3. Meanwhile, in 10-inch skillet, heat oil, onion and preserves over medium heat 5 to 8 minutes, stirring occasionally, until onion is tender. Remove from heat. 4. Unroll crescent dough; separate into 4 rectangles. Firmly press perforations to seal. Cut each rectangle in half crosswise; press each piece into 4-inch square. 5. On each dough square, place 1 potato slice, 1 rounded teaspoon onion mixture, 2 teaspoons cheese and 1 tablespoon pecans. Bring up 4 corners of dough over filling to center and twist at top. Place on ungreased cookie sheet. 6. Bake 12 to 18 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool 5 minutes. Serve warm.

AWESOME LOADED POTATO ROUND APPETIZERS

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Mix the sour cream and dijon mustard together in a small bowl, and reserve.
• 4. Place a rack in the middle position, and preheat the oven to 400f (205c).
• 5. Cut the potato into even 1/4-inch (.6cm) rounds.
• 6. Add the olive oil, salt and pepper to a small bowl.
• 7. Add the sliced potatoes, and toss to evenly coat.
• 8. Place on a parchment-lined baking sheet.
• 9. Bake in the preheated oven until cooked through and starting to brown, about 20 - 25 minutes.
• 10. Remove from the oven and reserve.
• 11. Chef's Note: Leave the potatoes on the baking sheet.
• 12. Add some provolone cheese.
• 13. Add some cheddar cheese.
• 14. Add some diced bacon.
• 15. Pop under a broiler until the cheese is bubbly, about 2 - 3 minutes.
• 16. PLATE/PRESENT
• 17. Garnish with some green onion, and top with some sour cream mix. Enjoy.
• 18. Keep the faith, and keep cooking.

MINI STUFFED POTATO APPETIZERS

Steps:

• Heat oven to 375ºF.
• Cook potatoes in boiling water 15 min. or until tender; drain. Cool slightly. Remove pulp from 6 potatoes; place pulp in bowl. Discard skins or reserve for another use. Cut remaining potatoes lengthwise in half. Carefully remove pulp, leaving 1/4-inch-thick shells; add to pulp in bowl. Place shells in shallow baking dish.
• Add cream cheese, milk, bacon, butter, chives and pepper to pulp; mix well. Spoon into potato shells; top with cheese.
• Bake 10 min. or until potatoes are heated through and cheese is melted.

PARTY POTATO APPETIZERS

Steps:

• Heat 1 inch water to boiling in a medium sauce pan.
• Add potatoes; cover and heat to boiling; reduce heat and simmer 20 to 25 minutes or until tender; drain and cool 30 minutes to an hour.
• Cut potatoes in half and place on a serving tray cut side up (cut a thin slice from the bottom if necessary to help them stand upright).
• Top each potato half with 1 teaspoon sour cream; garnish as desired.
• Cover and chill until serving.

PECAN-SWEET POTATO APPETIZERS

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Pierce potato with fork; place on microwavable paper towel in center of microwave. Microwave 3 to 4 minutes, turning once, until tender. Cover; let stand 10 minutes. Peel potato and cut crosswise into 8 (1/2-inch) slices. (Refrigerate any remaining potato for another use.)
• Meanwhile, in 1-quart saucepan, heat sugar, water and red pepper to boiling over medium heat, stirring occasionally. Boil and stir 2 minutes. Remove from heat; gently stir in pecans until coated. Spread pecans on cookie sheet. Bake 8 to 12 minutes or until golden brown. Remove from cookie sheet; cool completely.
• Meanwhile, in 10-inch skillet, heat oil, onion and preserves over medium heat 5 to 8 minutes, stirring occasionally, until onion is tender. Remove from heat.
• Unroll crescent dough; separate into 4 rectangles. Firmly press perforations to seal. Cut each rectangle in half crosswise; press each piece into 4-inch square.
• On each dough square, place 1 potato slice, 1 rounded teaspoon onion mixture, 2 teaspoons cheese and 1 tablespoon pecans. Bring up 4 corners of dough over filling to center and twist at top. Place on ungreased cookie sheet.
• Bake 12 to 18 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool 5 minutes. Serve warm.

'SMASHED' POTATO APPETIZERS

Steps:

• Microwave broccoli and CHEEZ WHIZ in microwaveable bowl on HIGH 1 min. or until heated through, stirring after 30 sec.
• Lightly smash each potato half with fork or spoon; place on crackers.
• Top with broccoli mixture and bacon bits. Serve warm.