Dilly Baked Potato Bites
Dilly Baked Potato Bites are baby-sized baked potatoes with all the fixings that children and adults both love!
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
20 min
Total Time
50 min
Servings
6 servings
Ingredients
- 24 baby potatoes -- uniformly sized
- 3 tablespoonsmelted salted butter
- Kosher salt and freshly ground black pepper
- 4 slicesbacon -- finely diced
- 1 cupsour cream
- 1/4 cupfinely chopped dill
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat the oven to 400º F and line a baking sheet with parchment paper.
- 2
Cut a thin slice from both ends of the potatoes. Using a melon baller, hollow out a cavity on one end of each potato.
- 3
Place the prepared potatoes in a mixing bowl and drizzle with the melted butter. Season with salt and pepper and toss to coat. Transfer the potatoes to the baking sheet; stand upright on the end without the cavity. Leave room on the sheet for the bacon. Spread the diced bacon in a single layer on the sheet. Roast until the potatoes are tender when pierced with a knife and the bacon is crisp, 18 to . Remove from the oven; cool for .
- 4
Combine the sour cream and the dill in a small bowl. Put the mixture into a pastry bag and pipe into the cavity of each potato. Sprinkle the potatoes with bacon and serve.