These are the kind of thing I make when people are standing around the kitchen before dinner is ready. Halved baby potatoes roast until the cut sides crisp, then get scooped, filled with cheddar, and topped with the usual loaded-potato suspects: sour cream, bacon, and green onion. They’re a baked potato bar shrunk down to one bite.
I started bringing them to game days because a sheet pan’s worth feeds a crowd, and they’re just as good slightly cooled as they are hot off the tray. That’s more than I can say for fries, which is why these win the rotation.
What You’re Working With
Baby potatoes: The smaller the better here. You want them bite-sized once cut in half. Anything around the size of a golf ball is ideal. Yukon Golds work if you can’t find baby potatoes — just cut them into smaller sections.
Bacon: Cook it separately and crumble it on at the end so it stays crispy. If you add it before the cheese melts, it loses its crunch quickly.
Cheddar: Sharp cheddar gives you the most flavor. Mild cheddar works but gets a bit lost under everything else. Pepper jack is a nice swap if you want a little heat.
Sour cream: Goes on at the very end, after the oven. Heat makes it runny and it loses the cool contrast that makes these good. Greek yogurt is a solid sub — same texture, slightly tangier.
How to Make Loaded Mini Potato Bites
The full recipe with measurements and timing is in the card below.
Loaded Mini Potato Bites
Ingredients
Method
- Preheat oven to 400°F (200°C). Wash and dry the potatoes thoroughly, then cut each in half lengthwise.
- Place potato halves cut side down on a baking sheet. Drizzle with olive oil and season with garlic powder, salt, and pepper. Roast for 20 minutes, then flip and roast for another 10 minutes until tender and golden.
- While potatoes roast, cook bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble into pieces.
- Remove potatoes from the oven. Using a small spoon, scoop out a small cavity in the center of each half.
- Fill each cavity with shredded cheddar. Return to the oven for 5 to 7 minutes until the cheese is melted and bubbling.
- Remove from the oven and top each bite with a small dollop of sour cream, crumbled bacon, green onions, and red onion. Serve warm.
Notes
How to get a crisp edge
Crisp comes down to two habits. Dry the potatoes well after washing, because surface water steams instead of browns. And give the halves room on the pan with space between them, in batches if you have to, so the hot air can actually circulate. Crowd them and they come out soft.
A Few Questions:
Can I make these ahead? Yes. Roast and scoop the potatoes up to a day ahead and store them in the fridge. When you’re ready, add cheese and bake to warm through, then finish with the cold toppings. This is actually a good approach for parties so you’re not doing everything at once.
Can I use a different type of potato? Yukon Golds or fingerlings both work. Russets are too large and starchy for this format. Stick to waxy potatoes and you’ll be fine.
How do I store leftovers? Airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F to bring back some crispness. The microwave works but softens them.
What can I use instead of sour cream? Greek yogurt is the best swap — same consistency, slightly more tang. Crème fraîche also works if you have it.