Dilly Baked Potato Bites
Golden-crisp baby potatoes emerge from the oven with edges that shatter at first bite, revealing fluffy interiors that soak up every drop of butter and bacon fat. Crowned with cool sour cream and bright dill, these irresistible bites disappear faster than I can make them at every gather...
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.