Loaded Twice Baked Potato Bites
Description
If you are needing a quick, easy but delicious appetizer, here it is. It's made with baby red potatoes and the usual fillings like sour cream, chives, cheese and bacon. It is made simpler by using real bacon bits from a jar.
Ingredients
1 1/2 lb. baby red potatoes (14- 17 potatoes), rinsed and drained
1 T. olive oil
1/4 t. salt
3/4 c. shredded cheddar cheese, divided
1/2 c. + 2 T. sour cream, divided
2 oz. cream cheese, softened
1/4 c. plus 2 T. Bacon Bits, divided
1/2 t. seasoned salt
freshly ground black pepper, to taste
1 T. minced fresh chives
Directions
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Preheat oven to 375 degrees.
Place potatoes on a baking sheet; drizzle with olive oil; season with salt.
Roast 25 - 30 minutes, or until tender to the center when pierced with a sharp knife. Remove from oven; allow to sit for about 15 minutes or until cool enough to handle.
Slice the tops off the potatoes; use the tip of a sharp knife to outline the area that will be scooped out, leaving a small rim on the inside of the skin so that the potato skins will hold their shape. Use a melon baller or small spoon to scoop; transfer the scooped out potato to a large mixing bowl. Add 1/2 c. shredded cheddar cheese, 1/2 c. sour cream, cream cheese, 1/4 c. 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; sprinkle with remaining shredded cheddar cheese. Bake for 5 - 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.
7-8 servings.