Mini Loaded Potatoes
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Mini loaded potatoes are the ultimate bite-sized comfort food. They’re crispy, creamy, cheesy, and packed with flavor. Think of them as loaded baked potatoes but shrunk down to the perfect appetizer size.
Like Mini Hasselback Potatoes, these bite-sized potato appetizers are great for parties, game day snacking, or even as a tasty side dish. They’re fun to eat, easy to make, and always a crowd favorite.
I remember making these for a family party, and they disappeared before I could grab a second one. Everyone loved the mix of creamy potato, melty cheese, and crispy bacon.
Give these loaded potato bites a try and I’m sure they will quickly become a go-to for all your events as well.
Why you’ll love this recipe
- Bite-sized perfection: Perfect for appetizers or snacks without the commitment of a full baked potato.
- Crowd-pleaser: Everyone loves cheesy, bacon-loaded potatoes.
- Easy to make: Simple steps with minimal prep for impressive results.
- Customizable: Add or swap ingredients to suit any taste or dietary need.
- Freezer-friendly: Make ahead for stress-free entertaining.
Ingredients for Loaded Mini Baked Potatoes
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Mini potatoes: We used mini gold potatoes but you can use another variety if you prefer. Scrub the potatoes well and let them air dry before beginning.
- Olive oil: Helps crisp the potato skins while roasting.
- Bacon: About 6-8 slices of bacon will get you your half cup of crumbled bacon. Pre-cooked bacon bits work in a pinch but for best taste I would use real bacon.
- Cheddar cheese: Sharp cheddar brings the best flavor, but feel free to use a cheese blend.
- Fresh chives and dill: These herbs brighten the dish, but parsley is a good substitute.
- Optional toppings: A dollop of sour cream and extra chives add a finishing touch.
How to Make Mini Loaded Potatoes
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
- Bake the potatoes: Coat them with olive oil, sprinkle with salt, then roast until fork tender.
2. Hollow out potatoes: Use a sharp knife to slice off the tops of the potatoes. Then, you a spoon or melon baller to hollow out the inside.
3. Prepare filling. Mix the scooped out potatoes with butter, sour cream, bacon, and cheese to create the filling.
4. Stuff and roast: Spoon the filling into the potatos and roast for 10 minutes.
5. Garnish: Top with a dollop of extra sour cheese and a sprinkle of chives before serving, if desired.
Storage
Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer: Freeze before the final roasting step. Defrost, then bake at 400°F for 15 minutes to serve.
Reheating: Reheat in the oven at 350°F for 10 minutes or until heated through. Avoid microwaving to maintain the crispy texture
Tips for the Best Twice Baked Potatoes
- Bake the potatoes until fork tender for easy scooping.
- Use a small spoon or melon baller to hollow out the potatoes neatly.
- Don’t overfill; around a heaping tablespoon of the filling should be perfect.
- For extra crispiness, broil for 1-2 minutes after roasting.
- Save time by using pre-cooked bacon and shredded cheese.
Additions and Variations
- Vegetarian: Swap bacon for sautéed mushrooms or caramelized onions.
- Spicy: Add a dash of cayenne to the filling or top with sliced jalapeños.
- Loaded breakfast: Use scrambled eggs and crumbled sausage in the filling.
Don’t Miss Our Other Favorite Finger Food Recipes
- Spinach Artichoke Crescent Rolls
- Crockpot Barbecue Little Smokies
- Pickles in a Blanket
- BLT Pinwheels
- 7 Layer Dip Cups
- Jalapeno Popper Deviled Eggs
Mini Loaded Potatoes
Ingredients
- 24 ounces baby golden potatoes
- 2 Tablespoons olive oil
- 1 teaspoon salt
- 4 Tablespoons butter melted
- ¼ cup sour cream
- ½ cup bacon cooked and crumbled
- ¾ cup shredded cheddar cheese
- 2 Tablespoons chopped chives
- 1 Tablespoon finely chopped fresh dill
Optional Toppings
- sour cream
- chopped chives
Instructions
- Preheat the oven to 400° F.
- Roll the potatoes in the olive oil and salt on a baking sheet. Make sure each potato is well-coated. Bake for 35 minutes.
- Once baked, allow the potatoes to cool for 10-15 minutes.
- Cut off the top half of each potato and use a small spoon to scoop out the inside. Add the tops and middle of the potatoes to a large mixing bowl.
- Place the melted butter, sour cream, bacon, and shredded cheese in the mixing bowl and combine. Be sure to mash the softened potatoes as you mix.
- Add 1-2 tablespoons of potato filling to each potato.
- Roast the loaded potatoes for 10 additional minutes.
- If desired, top the finished potatoes with a dollop of sour cream and additional chives. Serve immediately and enjoy!
Nutrition
Did You Make This Recipe?
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