Loaded Potato Bites

loaded potato bites outtakes
Photo: Kana Okada
Prep Time:
35 mins
Total Time:
1 hrs 15 mins

Think of this finger food as mini loaded baked potatoes. Peewee potatoes are boiled, smashed, and roasted until crispy and golden, then finished with a flavorful mix of all your favorite toppings: sour cream, scallions, bacon, and cheddar. They're just the thing for an Oscar-night or Super Bowl party.


  • 2 pounds multicolored peewee potatoes

  • Kosher salt and freshly ground pepper

  • ¼ cup extra-virgin olive oil

  • 1 container (16 ounces) sour cream

  • 6 ounces cheddar cheese, shredded (2 cups)

  • 6 scallions, finely chopped (1 cup), plus more for garnish

  • 12 ounces bacon, cooked and crumbled (1 ½ cups)


  1. Preheat oven to 425 degrees with racks in upper and lower thirds. Place potatoes in a saucepan; cover with 2 inches of cold water. Season generously with salt and bring to a boil, then reduce heat to a simmer and cook until a knife pierces potatoes easily, 10 to 12 minutes. Drain; let cool 10 minutes.

  2. Drizzle each of 2 rimmed baking sheets with 2 tablespoons oil. Arrange potatoes on sheets, tossing to coat; lightly crush each with the heel of your hand or back of a spatula to about 1/2 inch thick. Season with salt and pepper; roast, flipping halfway through, until golden and crisp, 30 to 35 minutes. Use immediately.

  3. Meanwhile, in a medium bowl, combine sour cream, cheese, scallions, and bacon; season with salt and pepper. Top each potato with 1 to 2 teaspoons sour-cream mixture. Garnish with more scallions.

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