These Baked Potato Bites capture everything you love about a loaded baked potato in a bite-sized snack. Crispy on the outside, creamy inside, and topped with cheese, yogurt, bacon, and green onion, they’re perfect for parties, game days, or a simple weeknight side.
Why You’ll Love This Recipe
If you love baked potatoes, these mini versions are a must-try. They turn the classic loaded baked potato into an easy-to-eat appetizer or snack. The combination of a creamy interior and a crisped top makes them irresistible.
This recipe uses just a few ingredients and is very customizable — switch up the cheese, garnish with fresh herbs, or use sour cream instead of Greek yogurt. Parboiling the baby potatoes before baking them ensures a tender, creamy center and a nicely crisp exterior.
Ingredients
- Potatoes: Baby yellow potatoes work best because they roast up crispy outside and creamy inside. Baby red potatoes are a fine substitute. Avoid large russets since these are meant to be small bites.
- Greek Yogurt: A dollop of plain Greek yogurt adds creaminess and a bright tang. Sour cream can be used instead if you prefer.
- Cheese: Freshly shredded cheddar is classic; use your favorite cheese if you want to change things up.
- Green Onions: Add color and a mild onion flavor; chives are a good alternative.
- Bacon: Cook and crumble a few slices of bacon for savory crunch. Crumbled fresh bacon has the best flavor.
- Olive Oil Spray: A light spray of olive oil on the cut potato surfaces helps them brown and crisp. Use avocado oil spray if preferred.
Full ingredient amounts are listed in the recipe card below.
How to Make Loaded Baked Potato Bites
These potato bites come together in a few straightforward steps.
- Place the potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook 12–15 minutes, until fork tender.
- Drain the potatoes and transfer them to a clean towel. Let them rest about 5 minutes until cool enough to handle.
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper and set aside.
- Halve the potatoes and arrange them cut side up in a single layer on the prepared baking sheet. Lightly spray the cut sides with olive oil and season with sea salt. Bake 12–15 minutes until the tops begin to crisp.
- Sprinkle shredded cheddar over the potato halves and return to the oven for 4–5 minutes, until the cheese melts. Remove and let cool for about 5 minutes.
- Add a small dollop of Greek yogurt (or sour cream) to each potato bite, then sprinkle with green onions and crumbled bacon. Serve warm or at room temperature and enjoy.
Expert Tip: Choose potatoes that are similar in size so they cook evenly.
Variations
- Fresh herbs: Finish with chopped chives, parsley, or cilantro for brightness.
- Alternate toppings: Use spinach dip, guacamole, pico de gallo, or salsa in place of Greek yogurt or sour cream.
- Different cheeses: Try Gouda, gruyere, Monterey Jack, pepper jack, Parmesan, or crumbled feta.
- Seasoning: Add a sprinkle of paprika, garlic powder, or onion powder for extra flavor.
Serving Suggestions
These baked potato bites work well as a party appetizer, tailgating snack, or an easy side for weeknight dinners. They travel well for potlucks and are simple to serve on a platter.
Make Ahead and Storage
To Store: Cool leftovers completely, then store in an airtight container in the refrigerator for up to 3 days.
To Reheat: Reheat in a 350°F oven or toaster oven on a lightly oiled baking sheet for about 6–8 minutes until warm. They reheat best without the yogurt topping, but they’ll still be fine warmed with yogurt added afterward.
Frequently Asked Questions (FAQ’s)
No — baby potatoes have thin skins that add texture and flavor. Just wash them well before cooking.
Yes. Chives provide a milder onion flavor and work very well as a garnish.
Yes, though fresh-cooked bacon generally offers more flavor and better texture.
More Appetizer Recipes
- Greek Yogurt Buffalo Chicken Dip
- BLT Sliders
- Smoked Salmon Cucumber Bites
- Tortellini Caprese Skewers
- Apple and Brie Crostini
If you make this recipe, come back and leave a rating and comment — I’d love to hear how yours turned out.
Baked Potato Bites
- Author: Nicole | Fresh Apron
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: about 30 potato bites
- Category: Appetizers
- Method: Baked
- Cuisine: American
Description
These Baked Potato Bites are everything you love about a loaded baked potato, but bite-sized and perfect for snacking. Crispy, creamy, cheesy, and layered with classic toppings, they’re easy to make and crowd-pleasing.
Ingredients
- 24 ounces baby yellow potatoes (about 15–18 baby potatoes)
- olive oil spray
- sea salt, to taste
- 3/4 cup plain Greek yogurt or sour cream
- 1/2 cup shredded cheddar cheese
- 2 tablespoons sliced green onions
- 3 pieces cooked bacon, crumbled
Instructions
- Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook 12–15 minutes, until fork tender.
- Drain and let the potatoes sit on a towel about 5 minutes until cool enough to handle.
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Cut the potatoes in half and arrange them cut side up on the prepared sheet. Lightly spray with olive oil and season with sea salt. Bake 12–15 minutes until the tops begin to crisp.
- Top each half with shredded cheddar and bake another 4–5 minutes until the cheese melts. Let cool slightly.
- Add a small dollop of Greek yogurt or sour cream, then top with green onion and crumbled bacon. Serve warm or at room temperature.
Notes
Use potatoes of similar size so they cook evenly. Store leftovers in an airtight container in the fridge for up to 3 days. Nutritional values are approximate.
Nutrition
- Serving Size: about 4 potato bites
- Calories: 163
- Sugar: 1.4 g
- Sodium: 272.1 mg
- Fat: 8.4 g
- Saturated Fat: 3 g
- Carbohydrates: 15.9 g
- Fiber: 1.8 g
- Protein: 6.3 g
- Cholesterol: 14.7 mg