Mini Loaded Potato Bites

These mini potato bites are everything you love about a loaded baked potato, but in a delicious pop-able bite! They make for a great appetizer or a fun side dish to go with grilled meat. These are like a good salty potato chip, you can't stop at just one!

Cut new potatoes in half and then trim off small piece from rounded bottom so they stand up.

Toss trimmed potatoes with olive oil to coat and season with salt, pepper, garlic powder and smoked paprika. Bake at 375 degrees for 30 minutes or until crispy on the outside and tender on the inside. In the last 6-7 minutes, you can flip the potatoes and sprinkle cheese on the 'presentation' side of each potato and bake until cheese is melted.

Cool slightly. Place on platter and top with chive and onion cream cheese, crumbled bacon and chives. These are best served warm.

Inspired by: Kraft.com

Mini Loaded Potato Bites
12-15 new potatoes, cut in half and cut small piece from rounded bottom so they stand-up
1 container Chive and Onion Cream Cheese
4 slices Bacon, cooked, crumbled
2 Tbsp. chopped fresh chives

Two option for cooking the potatoes:

1.) Cook potatoes in boiling water for 15 min. or until tender o
or

2.) Toss potatoes with olive oil to coat. Sprinkle with salt, pepper, garlic powder and smoked paprika and toss until evenly coated. Place potatoes presentation side down on a greased baking sheet. Bake at 375 degrees for 30 minutes. Potatoes will be crispy on the outside and tender on the inside.*

Place 1/2 container of chive and onion cream cheese mixture in a piping bag fitted with a large star tip. You could also use a plastic ziploc bag with a corner cut out or just spoon the cream cheese mixture on. Refrigerate until ready to use.

Cool potatoes slightly. Place, bottom sides down, on platter; top with cream cheese mixture, bacon and chives. Sprinkle with a little black pepper if desired. Best enjoyed warm.

* Opt. The last 6-7 minutes, flip over the potatoes so they are all 'presentation' side up. Sprinkle a small amount of cheddar cheese on top of each and continue to bake until cheese is melted and potatoes are tender.

I used Philadelphia chive and onion cream cheese. It had great flavor and I didn't have to make my own cream cheese mixture.