Stuffed Loaded Mini Potato Poppers Recipe (Appetizer or Side Dish) by Jan Mostrom
Every now and then, I try to find a new appetizer recipe that seems just a bit more fun than my usual appetizer recipes. Enter these simple, but loaded, mini potato bites. A stuffed potato with all the “fixings” in one little pop of a bite. This easy potato recipe takes a bit of time, but everyone loved them and I found the result well worth the effort!
To make these stuffed potato appetizers you will need small red potatoes, cooking oil, sour cream, butter, cheddar cheese, fresh chives and bacon. The gluten-free potatoes are baked in the oven before the top is sliced off and the flesh removed. You mix the potato flesh with the remaining ingredients, stuff it back in and bake until hot and melty. Appetizer or side dish perfection!
Serve these cheesy loaded baked potato poppers as an appetizer with a side of ranch for dipping, or as a side dish with your dinner. The kids would love them beside those chicken nuggets, and adults would devour them with a grilled chicken breast, pork chop or even a steak.
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Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Servings: 8
Ingredients
- 1 1/2 pounds small red new potatoes (about 15), washed
- 2 tablespoons vegetable oil or olive oil
- 2 tablespoons sour cream
- 2 tablespoons unsalted butter, melted
- 1/2 cup grated cheddar cheese (divided)
- 2 tablespoons chopped fresh chives (divided)
- 2 slices bacon, cooked well and crumbled
Helpful Products
- Cutting Board
- Chef Knife
- Measuring Cups
- Salt and Pepper
- Baking Sheet
- Spatula
- Mixing Bowl
- Grater
- Airtight Containers
- Box Grater
Recipe Notes
- Try this recipe with small Yukon gold potatoes.
- You don't have to use cheddar cheese! Try Gruyere, provolone, mozzarella, Monterey Jack, pepper-jack or your favorite cheese.
- Store any leftover potatoes in an airtight container in the fridge for up to four days.
Here's how to make it:
- Put clean potatoes, oil and a good pinch of salt and pepper on an aluminum foil-covered baking sheet. Toss well to coat the potatoes. Bake in a preheated 425-degree F oven for 25 to 30 minutes or until the potatoes are soft when pierced with a fork. Remove when soft and reduce the oven temperature to 375 degrees F.
- When the potatoes are cool enough to touch, slice off the tops.
- Use a small spoon or melon baller to remove the potato flesh into a mixing bowl. (Don’t take out too much flesh or the potatoes won’t stay upright!) Use a fork or potato masher to mash potatoes. Add sour cream, butter, 1 teaspoon salt, a pinch of black pepper, half of the cheese and half the chives. Mix together.
- Put the potato mixture back into the potato skins then slice a small amount off the bottom of the potato so that it sits flat when placed back on the tray. (The trick here is to not take too much off the bottom, but just enough so they can stand upright on the tray.)
- When all the potatoes are stuffed and back on the tray, sprinkle with the remaining cheese and bake for 20 minutes.
- Remove from the oven and sprinkle with remaining chives and bacon crumbles. Serve warm.
Nutrition Facts Per Serving
Calories: 160
Total Fat: 13.5g
Saturated Fat: 7.3g
Cholesterol: 30mg
Sodium: 183mg
Total Carbohydrate: 5.3g
Dietary Fiber: 1.1g
Total Sugars: 0.8g
Protein: 5.2g
Vitamin D: 3mcg
Calcium: 98mg
Iron: 1mg
Potassium: 221mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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