Over the holidays, Jeff and I got together with our neighbors for a holiday progressive dinner party. The food and drink were beyond fantastic. We have a bunch of foodies in this group, so I was spoiled with wontons fried in duck fat, the best lemon drop martinis I’ve ever had (that is saying a lot), marinated flank steak skewers hot off the barbecue, and this little humble dish that was served up courtesy of my neighbors George and Kathy…Mini Potato Bites.
How cute are these? It’s like someone took a shrinking-ray gun and zapped these into bite-sized morsels.
I’m going to posit that they are healthy, too. Here’s why…they are smaller, so it is easier to eat in moderation.
That might be before you bake them, and stuff them with sour cream, bacon bits, chives, and shredded cheddar cheese…
and end up stuffing your face with like, 25 of them.
These were perfect.
And while the food and drinks were phenomenal, it was the company that made the evening memorable. Cheers to wonderful neighbors!
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Ingredients
- 3 lbs of Baby Boomer mini potatoes two 1.5 lb packages, washed and scrubbed
- 5 slices of bacon extra crispy (I use precooked bacon)
- 2 cups sour cream
- 1 cup shredded cheddar cheese
- 2 tbsp chives diced
- 1 tbsp cracked black pepper
- 1/2 tsp season salt
Instructions
- Preheat oven to 350 degrees.
- Put the potatoes on a baking sheet and bake for 45 minutes.
- While potatoes are baking, make the filling. In a bowl, add the sour cream, shredded cheddar cheese, minced chives, pepper and salt.
- Microwave the bacon until it is extra crispy. Place in a plastic sandwich baggie and using a rolling pin, mash the bacon to bits. Add the bits to the sour cream mixture and mix together.
- When potatoes are done, let them cool for five minutes.
- While cooling, place sour cream filling mix in a plastic gallon baggie and pipe them onto the potatoes. Bake for 10 minutes more, just until the cheese and sour cream are melted onto the potatoes.
- Cool for five minutes, garnish with chopped chives, and serve.
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