Sour Cream and Chive Twice-Baked Potato Bites

(9)
  3 reviews
  • 40|min prep time
  • total time
  • 10 ingredients
  • 12 servings

6
small red potatoes
1
teaspoon chopped fresh chives
1/4
teaspoon dried thyme leaves or 3/4 teaspoon chopped fresh thyme
1/4
teaspoon salt
Dash garlic powder
2
tablespoons sour cream
1
tablespoon margarine or butter, melted
1
tablespoon milk
Paprika, if desired
Chopped fresh chives, if desired

Directions

  1. 1 Place potatoes in medium saucepan; cover with cold water. Bring to a boil. Reduce heat; cook 15 to 20 minutes or until tender. Drain.
  2. 2 Cut potatoes in half. If necessary, cut thin slice from bottom of potato halves to level. With small spoon or melon baller, scoop out center of cooked potatoes, leaving 1/8-inch shell. Place scooped out potato (not shells) in small bowl. Add 1 teaspoon chives, thyme, salt, garlic powder, sour cream, margarine and milk; mash until smooth.
  3. 3 Pipe or spoon potato mixture into potato shells. Place on ungreased cookie sheet.
  4. 4 Broil 4 to 6 inches from heat for 3 to 5 minutes or until hot and lightly browned. Sprinkle with paprika and chives. Arrange filled potatoes on serving plate. If desired, garnish plate with fresh thyme.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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