Twice-Baked Potato Bites

Prep Time:
15 mins
Total Time:
1 hrs

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


  • 2 pounds red new potatoes (about 14), halved

  • 1 tablespoon olive oil

  • coarse salt and ground pepper

  • ¾ cup reduced-fat sour cream

  • ¼ 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.

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