Aren’t these itty bitty mini stuffed potato bites super adorable?!
They are screaming with flavor and perfect appetizers for your next get-together, party, or picnic!
Mini Stuffed Potato Bites Recipe
Ingredients:
- 2 pounds red potatoes
- 2 garlic cloves, minced
- 1 cup cooked bacon, chopped
- 1 cup cream cheese
- 1 cup shredded mozzarella cheese
- 1 tbsp chopped chives
- 3 tbsps melted butter
Directions:
Step 1: Preheat oven to 350°F.
Step 2: Peel the garlic and mince with a knife.
Step 3: In a bowl, mix the garlic, cream cheese, shredded mozzarella cheese, bacon, and chives.
Step 4: Fill a pot with water and add the potatoes. Boil for 5-10 minutes or until they are cooked thoroughly.
Step 5: Take the potatoes out of the water and set the potatoes aside to cool down for 5 minutes.
Step 6: Thinly cut one side of the potato skins, remove the content, and place them on a baking sheet.
Step 7: Brush the potatoes with melted butter and fill them with the cheese mixture.
Step 8: Place in the oven and bake for 25 minutes or until the cheese melts.
Once they are baked, garnish with the remaining chives. Serve and enjoy!
Tip: They can be prepared ahead of time if you like meal planning and kept in the fridge for up to 3 days.
Mini Stuffed Potato Bites
Ingredients
- 2 pounds red potatoes
- 2 garlic cloves, minced
- 1 cup cooked bacon, chopped
- 1 cup cream cheese
- 1 cup shredded mozzarella cheese
- 1 tbsp chopped chives
- 3 tbsps melted butter
Instructions
- Preheat oven to 350°F.
- Peel the garlic and minced with a knife.
- In a bowl, mix the garlic, cream cheese, shredded mozzarella cheese, bacon, and chives.
- Fill a pot with water and add the potatoes. Boil for 5-10 minutes or until they are cooked thoroughly.
- Take the potatoes out of the water and set the potatoes aside to cool down for 5 minutes.
- Thinly cut one side of the potatoes, remove the content, and place them on a baking sheet.
- Brush the potatoes with melted butter and fill them with the cheese mixture.
- Place in the oven and bake for 25 minutes or until the cheese melts.
- Garnish with the remaining chives. Serve and enjoy.
- Tip: They can be done ahead of time and kept in the fridge for up to 3 days.