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Sour Cream and Chive Twice-Baked Potato Bites

Sour Cream and Chive Twice-Baked Potato Bites
  • Prep 40 min
  • Total 0 min
  • Ingredients 10
  • Servings 12
This recipe is easily doubled for a larger crowd.
Updated March 1, 2005

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

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.

  • 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.

Nutrition Facts

Serving Size: 1 Appetizer
Calories
60
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
60mg
3%
Total Carbohydrate
10g
3%
Dietary Fiber
1g
4%
Sugars
1g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
6%
6%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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