These Fully Loaded Twice Baked Potato Bites are the perfect bite-size appetizer for parties, game day, holidays, and family gatherings. Made with creamy potato filling, cheddar cheese, sour cream, and crispy bacon, these mini potatoes deliver big flavor in an easy, crowd-pleasing dish. Simple to prepare and great for make-ahead snacks, they’re an ideal choice for potlucks, dinner spreads, and festive occasions. Perfectly seasoned and baked until golden, these potato bites are a must-have recipe for any event.

Ingredients

1 ½ pounds baby red potatoes (about 14–17 potatoes, rinsed and dried)
1 tablespoon olive oil
¼ teaspoon salt
¾ cup shredded cheddar cheese, divided
½ cup + 2 tablespoons sour cream, divided
2 ounces cream cheese, softened
¼ cup + 2 tablespoons HORMEL® Real Bacon Bits, divided
½ teaspoon seasoned salt
Freshly ground black pepper, to taste
1 tablespoon minced fresh chives

Instructions

Roast the Potatoes
Preheat your oven to 375°F (190°C).
Place the baby potatoes on a baking sheet, drizzle with olive oil, and season with salt.
Roast for 25–30 minutes, or until tender when pierced with a knife.
Remove from the oven and allow to cool for about 15 minutes, or until comfortable to handle.
Prepare the Filling
Slice a thin top off each potato.
Using a small knife, outline the inside to create a rim that helps the shells hold their shape.
Scoop out the centers with a melon baller or small spoon and transfer the potato flesh to a large bowl. Add:
- ½ cup cheddar cheese
- ½ cup sour cream
- Cream cheese
- ¼ cup bacon bits
- Seasoned salt
- Black pepper
Mix with an electric mixer until smooth and creamy.
Fill and Bake Again
Spoon the mixture back into the potato shells, slightly mounding the tops.
Arrange them on the baking sheet and sprinkle with the remaining cheddar cheese. Bake for 5–7 minutes, until warmed through and the cheese has melted.
Garnish and Serve
Top each potato bite with a small dollop of the remaining sour cream, a sprinkle of bacon bits, and fresh chives.

Why You’ll Love This Recipe

These bite-size potatoes are perfect for parties, game day, holidays, or family dinners. They offer the classic flavors of loaded baked potatoes in a fun, easy-to-serve appetizer format. Creamy, cheesy, savory, and customizable, they’re sure to be a crowd favorite.

Tips

Choose potatoes similar in size so they roast evenly.
Allow potatoes to cool slightly before scooping to prevent tearing the skins.
For extra-crispy skins, bake the empty shells for 5 minutes before refilling.
Use freshly shredded cheese for the best melting texture.

Variations and Substitutions

Cheese: Try pepper jack, mozzarella, or Colby-Jack for a different flavor.
Protein: Use turkey bacon or cooked crumbled sausage instead of bacon bits.
Dairy-Free: Substitute with dairy-free cream cheese, sour cream, and cheese shreds.
Spicy Version: Add diced jalapeños, crushed red pepper, or a dash of hot sauce.
Herbs: Swap chives for green onions or parsley.

FAQs

Can I make these ahead of time?
Yes! Assemble them in advance, refrigerate, then bake for 10–12 minutes when ready to serve.

Can I freeze twice baked potato bites?
Absolutely. Freeze after filling (before the final bake). Thaw overnight and bake until warm.

Why do my potato skins tear?
The potatoes may still be too hot. Let them cool longer before scooping.

Can I use Yukon gold or russet potatoes?
Baby reds are ideal, but baby Yukon golds also work well.

Serving

Serve warm as an appetizer or snack. They pair well with:

Ranch dressing
Barbecue sauce
A fresh veggie platter
Wings or sliders
Holiday spreads or potluck tables

Suggestions

Add a sprinkle of smoked paprika for extra depth.
Mix chopped cooked broccoli into the filling for a fun twist.
Double the batch—these disappear fast at parties!