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Loaded Potato Bites

Libby with Lemony Thyme


  • baby red potatoes small and uniform in size
  • bacon cut into 2-inch pieces, cooked crispy
  • butter
  • sour cream
  • cream
  • cheddar cheese shredded
  • salt & pepper
  • chives


  • Gently boil potatoes until they are just fork tender. Drain and cool slightly.
  • Meanwhile, cut bacon into 2-inch pieces and cook until crispy. Drain on paper towels.
  • Preheat oven to 350 degrees.
  • Cut a little off the bottom of each potato so they will stand up, then cut about 1/4th of the top off each. Use a melon baller to scoop out the flesh from each potato, leaving enough in place for the potatoes to keep their shape.
  • Now mash the scooped potato with butter, sour cream, salt & pepper. Place mashed potato in a zipper top bag, cut off one corner and pipe into potato shells. Top with shredded cheddar, snipped chives, and a piece of crispy bacon. Pop in the oven for 10 minutes to heat through.