Potato Skin Bites
These potato skin bites are tiny loaded potatoes pretending they did not just steal the whole appetizer table. With cheddar, cream cheese, sour cream, bacon bits, and chives, they are creamy, salty, cheesy little troublemakers you can absolutely trust.
EQUIPMENT (PAID LINKS)
- Microwave-safe bowl
- Microwave
- Small spoon
- Tray
- Small mixing bowl
- Serving plate
Ingredients
- 12 baby yellow potatoes
- 2 tablespoons water
- 2 tablespoons chopped chives divided
- 2 ounces cheddar cheese cut into 12 small cubes
- ½ teaspoon kosher salt
- 1 tablespoon olive oil
- ¼ cup sour cream
- 4 ounces cream cheese softened
- ¼ teaspoon black pepper
- ¼ cup bacon bits
Instructions
- Microwave Potatoes: Place the baby potatoes in a microwave-safe bowl with the water. Cover the bowl tightly with plastic wrap and microwave until the potatoes are fork-tender, about 5 to 7 minutes.
- Chop Chives: Finely chop the chives on a cutting board. Set aside a small pinch for garnish and save the rest for the filling.
- Cube Cheese: Cut the cheddar cheese into 12 small cubes, making sure each cube is small enough to fit inside a baby potato.
- Hollow Potatoes: Cut a small slice off the top of each cooked potato. Use a small spoon to scoop out the center of each potato, making a little potato cup.
- Arrange Potatoes: Place the hollowed potatoes upright on a tray so they are ready to fill.
- Add Cheese: Place one small cube of cheddar cheese into the center of each potato while the potatoes are still warm.
- Season Potatoes: Sprinkle the potatoes with kosher salt, then drizzle them with olive oil.
- Mix Filling: In a small mixing bowl, combine the sour cream, softened cream cheese, black pepper, bacon bits, and most of the chopped chives. Stir with a spatula until the mixture is creamy and evenly combined.
- Top Potatoes: Spoon the cream cheese mixture onto each filled potato bite.
- Garnish and Serve: Sprinkle the reserved chopped chives over the potato bites. Serve warm so the cheddar softens inside each potato.