Sour Cream and Chive Twice-Baked Potato Bites

This recipe is easily doubled for a larger crowd.

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  • prep time 40 min
  • total time
  • ingredients 10
  • servings 12
 

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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 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 Pipe or spoon potato mixture into potato shells. Place on ungreased cookie sheet.
  • 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.
  • 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 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 Pipe or spoon potato mixture into potato shells. Place on ungreased cookie sheet.
  • 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.

EXPERT TIPS

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Expert Tips

MAKE-AHEAD TIP: Prepare potatoes and top as directed in recipe; place in shallow pan. Do not broil. Cover; refrigerate up to 24 hours. Broil as directed in recipe.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
60
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
60mg
60%;
Total Carbohydrate
10g
10%
(Dietary Fiber
1g
1%
  Sugars
1g
1%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
6%;
Calcium
0%;
Iron
4%;
Exchanges:
1/2 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.