Loaded baked potato bites are not only an easy side dish, but also a delightful addition to any meal!
These scrumptious bites effortlessly bring joy to the dining table with their simplicity and flavor. The crispy potatoes blend harmoniously with the toppings. Be it the smoky savory notes of bacon, the tangy melted cheese, or the onion flavor from the chives, every component of these loaded baked potato bites is delicious.
There are two ways to make these:
- Cut the slices from a baked potato. I like this method because you know the potatoes are already softened and cooked. I made baked potatoes for dinner a couple of nights before making these. So, I just made 3 extra potatoes that night, refrigerated them after they cooled, and then sliced them to make these.
- Start with uncooked potatoes. Cut into slices and bake on the baking sheet before adding toppings.
Either method you choose will work so it’s solely up to your preference or what you have on hand.
The topping choices are endless. I used shredded cheese, bacon, and chives. Some other options could be olives, salsa, chili, tomatoes, peppers, pico de gallo, etc. Sweet potatoes would also make a great base option.
Loaded potato bites are delicious on their own but I recommend serving them with a dip. I served ours with sour cream. You could also do ranch, spicy ranch, guacamole, green goddess dip, or your favorite potato topping.
Loaded Baked Potato Bites
Loaded baked potato bites are not only an easy side dish, but also a delightful addition to any meal!
Ingredients
- 3-4 ea medium russet potatoes
- 1/4 cup olive oil
- 1 1/2 cup shredded cheese cheddar or cheddar mix
- 3 tbsp finely chopped bacon pieces
- 2 tbsp chives
- salt, pepper to taste
Instructions
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Preheat oven to 350 degrees.
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Potatoes can be pre-baked in the microwave and then sliced or slice the raw potatoes. Slices should be about 1/4" each.
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Line the slices onto a cookie sheet. Brush each slice with olive oil and sprinkle salt and pepper on the front and back sides.
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If the slices are raw, cook for 15 minutes in the preheated oven, flipping half way through.
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Once the slices are softened, add cheese and bacon pieces to each slice. Place back in the oven to cook for 5 minutes, or until cheese is melted.
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Remove from oven and sprinkle chives on each slice.
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Serve immediately. Best with sour cream, ranch, or other dip.
Recipe Notes
To pre-bake potatoes, after washing the outside of the potato, stab with a fork or knife a few times. Place potatoes on a microwave-safe plate and cook in the microwave for 10 minutes. Pierce the potato with a knife or fork. If the inside flesh seems tender, the potatoes are done. If it’s still hard, place it back in the microwave in 5-minute increments until soft. Potatoes can be cooked and then refrigerated for up to 3 days beforehand.
Sweet potatoes can also be used.
Bacon can be packaged bacon bits bought from the store. Chives can be dried chives from the spice section.
