Cheesy Crispy Baked Potato Bites Recipe
Cheesy Crispy Baked Potato Bites Recipe – easy to make, fun and delicious mini bites, great for a side dish, appetizer or a light meal.
Small Yukon Potato halves, topped with bacon and cheese and baked to perfection.
Thank you Potatoes USA for sponsoring this post. Make a delicious and convenient meal for your family tonight with potatoes!
I’m a huge potato lover (and some of you may have noticed this) .
Actually my whole family is.
This is why I keep sharing new recipes using potatoes like this Cheesy Crispy Baked Potato Bites Recipe.
You might want to check this Potatoes With Tomato Sauce, Feta And Eggs Recipe, Grilled Greek Potatoes In Foil With Feta And Oregano or Easy Oven Fries Recipe.
Potatoes are convenient.
Potatoes are a culinary canvas of unlimited possibilities.
Potatoes are a key staple in every cuisine around the world.
Potatoes are so versatile, I always have them in my pantry and you can use them is soups, salads, side dishes, breakfasts, appetizers and main dishes.
All you need is just 3 simple ingredients and 30 minutes to make these Crispy Baked Potato Bites.
And you may already have the ingredients necessary on hand.
These Baked Potato Bites are something like “mini baked potatoes” or “potato skins”.
Perfect for potato lovers and busy families.
So convenient, made with minimal ingredients and preparation steps.
How to make these cheesy crispy baked potato bites?
The recipe starts with parboiling the potatoes, this prepares them to be loaded with bacon and cheddar cheese and then baked in the oven until fully cooked and the cheese is melted.
By parboiling, you really speed up the process of cooking the potatoes.
You can cut the potatoes in half and just roast them, but it takes longer and I prefer boiling them first, then baking for a few minutes.
Then I cut them in half, scooped out a little bit of the inside, so I can add the bacon and cheese.
The method is perfect for days when you are short on time (this happens often with me), but want to prepare something tasty and fun looking.
These Cheesy Crispy Baked Potato Bites are also great for parties and holidays.
The type of potatoes used is Small Yukon Potatoes.
These potatoes are one of my favorite.
What size potatoes to use for potato bites?
Why did I choose small potatoes?
Small potatoes cook fast, which saves time.
They are the same skin and flesh color as their larger-sized cousins, as well as the shape, texture and sugar content.
They have similar but with a more concentrated flavor to their larger-sized cousins.
You should definitely try them, if you haven’t already!
For more information about the different types of potatoes and what they could be used for, and also some amazing recipes you can visit the Potato Goodness Website.
You can also follow them on Facebook for more inspiration.
Do you have a favorite potato dish? What is it? what type of potatoes does it call for?
Cheesy Crispy Baked Potato Bites Recipe
- 1 lb Small Yukon Gold Potatoes
- 6 slices bacon — cooked and chopped
- 1 1/4 cups cheddar cheese — grated
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped parsley — optional, for garnishing
Wash potatoes and clean from any dirt. Place in a pot. Fill with water, covering the potatoes. Bring to a boil. Turn the heat off. Cover and let the potatoes stand for 5-7 minutes.
Preheat oven to 400F.
Drain the water and cut potatoes in half. Using a small spoon, scoop out some of the inside of the potatoes, to make some room for the filling. Place in a greased baking dish and sprinkle with half of the cheese. Bake for 2 minutes, until the cheese is melted.
Add the bacon and the remaining cheese. Bake for 2-3 more minutes, until the cheese is melted and the tops look golden.
Garnish with chopped parsley and serve immediately.
Nutrition InformationCalories: 230, Fat: 16g, Saturated Fat: 7g, Cholesterol: 39mg, Sodium: 396mg, Potassium: 378mg, Carbohydrates: 10g, Fiber: 1g, Protein: 10g, Vitamin A: 290%, Vitamin C: 9.5%, Calcium: 192%, Iron: 2.7%
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.