Sour Cream and Chive Twice-Baked Potato Bites

This recipe is easily doubled for a larger crowd.

  • 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
  • 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.
  • 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.
    © 2013 ®/TM General Mills All Rights Reserved