By: Chef Laura Bonicelli
Dilly Baked Potato Bites are baby-sized baked potatoes with all the fixings that children and adults both love! They are a perfect casual appetizer. Buy your ingredients at your favorite Farmers Market!Â
About Dilly Baked Potato Bites
I wrote the Dilly Baked Potato Bite recipe while working on children-friendly recipes for the cooking club. Really, why shouldn’t children have appetizers that they like? Anyway, I quickly learned that adults love them too, so make extra.
The Dilly Baked Potato Bite recipe has three basic steps. First, you prepare the potatoes. Then you bake the potatoes, and finally, you fill the potatoes. Preparing the potatoes is easy, but it does require a small melon baller. You can use a small spoon or measuring spoon if you don’t have one, but a melon baller works perfectly. You’ll need to cut a little slice off of the top and bottom of each potato. The bottom slice prevents the potato from rolling.
After you scoop out the top of the potatoes, toss them in butter with salt and pepper and place them on a baking sheet. The diced bacon goes on the same sheet. Bake them together until the bacon is crisp and the potatoes are tender. Keep your eye on the bacon; you may need to remove it from the pan if it browns quickly.
Be sure you cool the potatoes for ten minutes before you fill them with sour cream. If they are too hot, the sour cream will melt into the potato. I love the dill in the sour cream, but chives are a great alternative. Finally, when you’re ready to serve them, place them on a platter and sprinkle with the bacon bits.
One of my favorite Sunday night dinners is the Dilly Baked Potato Bites with my Tomato Basil Soup.
I hope you love this recipe!Â
If you want more recipes Join The Club!!!
Need some more side dishes? Try these:
Green Beans with Dried Cranberries and Hazelnuts
Warm Cauliflower Mint Salad with Cranberries and Feta
Step by Step Instructions
Dilly Baked Potato Bites
Ingredients
- 24 baby potatoes -- uniformly sized
- 3 tablespoons melted salted butter
- Kosher salt and freshly ground black pepper
=====
- 4 slices bacon -- finely diced
=====
- 1 cup sour cream
- 1/4 cup finely chopped dill
Instructions
- Preheat the oven to 400º F and line a baking sheet with parchment paper.
- Cut a thin slice from both ends of the potatoes. Using a melon baller, hollow out a cavity on one end of each potato.
- 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 20 minutes. Remove from the oven; cool for 10 minutes.
- 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.
Nutrition
More Recipes
Black Bean Burritos
Take me to the lesson... Black Bean Burritos One of these burritos is perfect for me, but my husband can easily eat two and sometimes three. 4 large eggsKosher salt (to taste)1/3 cup ricotta cheese1 tablespoon canola oil=====1/3 cup shopped tomato1 15-ounce can black...
Shrimp Curry
Take me to the lesson... Shrimp Curry Make sure you have all of your ingredients ready and table set before cooking; this goes together very quickly. You can serve this over rice or noodles if desired. 1 tablespoon canola oil2 tablespoons green curry paste1 13.5-ounce...
Vegetarian Moussaka with Bulgur
Take me to the lesson... Vegetarian Moussaka with Bulgur Bulgar replaces the usual lamb in this recipe. 2 eggplants (about 2. 5 pounds total, cut into 1/2-inch slices)cooking spray2 tablespoons extra-virgin olive oilKosher salt and pepper (to taste)=====bulgur...
Recent Comments