Loaded potato bites
Tiny potato bites loaded with cheddar cheese, bacon, chives, and sour cream ranch dip
Equipment
- parchment paper
- 1 baking sheet
- 1 chef knife
- 1 cutting board
- small frying pan
- small bowl
Ingredients
- 16 tiny potatoes
- 1 tbsp olive oil
- ½ tsp salt
- 3 slices bacon chopped
- ½ cup shredded cheddar cheese
- ½ cup sour cream
- ⅛ tsp salt
- ⅛ tsp black pepper
- ⅛ tsp dried thyme
- ⅛ tsp dried dill
- ⅛ tsp garlic powder
- 1 tbsp chives or green onion chopped
Instructions
- Preheat oven to 450 degrees F.
- Wash potatoes. Slice in half lengthwise. Then slice a tiny slice off the skin side bottom of each side to make a flat bottom. This stabilizes the potato bites.
- Line a baking sheet with parchment paper.
- Toss potato halves with olive oil to coat and lay in a single layer on baking sheet with plenty of space between each potato.
- Bake in preheated oven for 20-25 minutes until potatoes are tender and browned.
- While potatoes are cooking cook bacon in a small skillet until crisp. Drain and set aside. Also mix together the sour cream with ⅛ tsp each of salt, pepper, garlic powder, thyme, and dill in a small bowl and set aside.
- After potatoes are baked top with cheddar cheese and bacon.
- Broil for 1 minute until cheese is melted.
- Remove from oven and place on serving tray. Top each potato bite with a very small dollop of the sour cream dip. Garnish with chopped chives.