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Twice-Baked Potato Bites


Serve up these bite-size twice-baked potatoes for an easy and unique side dish.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, June 2008


  • 2 pounds red new potatoes (about 14), halved
  • 1 tablespoon olive oil
  • coarse salt and ground pepper
  • 3/4 cup reduced-fat sour cream
  • 1/4 cup snipped fresh chives, plus more for garnish


  1. Preheat oven to 450 degrees. Cut a thin slice off the bottom of each potato half so they rest flat. On a rimmed baking sheet, toss with oil; season with salt and pepper, and arrange bottom side down. Bake until tender, 30 to 35 minutes. Let cool on sheet.

  2. When cool enough, scoop out about a teaspoon from the center of each potato into a medium bowl. Add sour cream and chives, and mash; season with salt and pepper. Stuff potatoes with filling. (To store, refrigerate stuffed potatoes on a rimmed baking sheet, up to 1 day.)

  3. Bake potatoes at 450 degrees until lightly browned, about 15 minutes. Garnish with chives.

Reviews Add a comment

  • NJLeoOH
    18 JAN, 2009
    I agree with the other comment that these were easy and so cute. Even though I overcooked them a bit, they were still at hit.
  • greulich
    30 DEC, 2008
    Made these for an 80th birthday party brunch. Adorable and delicious! Filling can include anything you like; mine had cheese and bacon.
  • erikae
    5 AUG, 2008
    This recipe is ideal because it takes less time then the larger potato variety. It was easy, everyone loved them. I think I'll make as an appetizer for football parties this fall.