These loaded potato bites are paired with a tasty dip, giving you all the flavors of a twice-baked potato in a finger food recipe. A delicious potato appetizer to bring to the party.
I brought this appetizer to a graduation party. By the time we left, all of it was gone. I'll take that as a good sign.
Making Loaded Mashed Potato Bites
If you've ever had a twice baked potato you'll know what this yummy potato appetizer tastes like. The difference here is that these are shaped into potato pancakes and the sour cream and chives are in the dip.
Note: If you don't have access to fresh chives you can substitute green onions.
I used sharp cheddar cheese for this recipe but you could use any cheese you like.
Pre-cooked bacon is a big help in the kitchen. I did microwave it extra long to get it nice and crispy. Probably about 3 minutes for 7-8 strips, but that will vary depending on your microwave. Once it cools, chop it up nice and small for the potatoes.
Can You Bake the Potato Bites Instead of Frying?
You can and that would certainly cut down on the fat content. However, they won't have that dark brown crispy edge. I suggest baking them for a short while, say 15-20 minutes at 350 degrees. Then put them under the broiler to brown for a few minutes on each side.
Overall these potato bites are on the soft side. They're sturdy enough to eat with your fingers, but you might prefer a fork.
Also, they're pretty small, about 1.5 inches in diameter and maybe 1/4 inch thick, and when you start with 3 pounds of potatoes you'll end up with a nice platter of around 4 dozen bites. Plenty for everyone to enjoy.
More Potato Appetizers and Snacks
Loaded Potato Bites
- 3 pounds russet potatoes
- 1 pint sour cream
- 1/3 cup chives finely chopped
- 1 package finely chopped cooked bacon 3.25 oz ~ 2/3 cup
- 2 cups sharp cheddar cheese finely shredded
- 2 tablespoons butter
- 1/4 cup milk
- olive oil for frying
- Peel, cut and boil potatoes until soft.
- Mash potatoes with butter and milk.
- Add cooked bacon and cheese to mashed potatoes. Set in refrigerator for 30 minutes.
- Mix sour cream and chives together for dip. Cover with plastic and refrigerate until ready to serve.
- Remove potato mixture from refrigerator.
- Heat a non-stick pan on medium-high heat with a little olive oil.
- Use a cookie scoop or small spoon to make small discs with the potato mixture.
- Fry in pan for 2-3 on each side or until golden brown.
- Remove to plate with paper towels to cool.
- Continue until all potato bites are cooked.
- Cover with foil and keep warm or serve immediately.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.