Crispy Mini Potato Bites Recipe


You can also twice-bake little fingerling potatoes, and they’ll look just like miniature. These Potato Bites are bursting with the familiar flavors of bacon, cheese and …







  • New (red) potatoes (about 10 -15 potatoes)
  • Sour Cream and Chive Cream Cheese, softened – 4 oz. (1/2 of 8-oz. pkg.)
  • Sour Cream – 3 Tbsp.
  • Parmesan Cheese – 2 Tbsp.
  • Bacon – 4 slices , cooked, crumbled
  • Snipped fresh chives – 2 Tbsp.
  • Shredded cheese (optional)


  1. First place potatoes in large saucepan and add enough water to cover. Bring to boil. Reduce heat to medium-low and cook 15 min. or until potatoes are tender.
  2. MeanwhilE, mix cream cheese, sour cream and Parmesan cheese; cover. Refrigerate until ready to use.
  3. Now drain potatoes. Cool slightly. Cut potatoes in half; cut small piece from bottom of each potato half so potato lies flat. Place on serving platter. Top each potato half with 1 tsp. of the cream cheese mixture. ( pipe the topping on, as you would frosting, for nicer presentation.) Sprinkle with bacon and chives, and cheese if desired.