This recipe is easily doubled for a larger crowd.
Sour Cream and Chive Twice-Baked Potato Bites
- Prep Time 40 min
- Total 0 min
- 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
Instructions
-
Step1Place potatoes in medium saucepan; cover with cold water. Bring to a boil. Reduce heat; cook 15 to 20 minutes or until tender. Drain.
-
Step2Cut 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.
-
Step3Pipe or spoon potato mixture into potato shells. Place on ungreased cookie sheet.
-
Step4Broil 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
60
Calories
2g
Total Fat
1g
Protein
10g
Total Carbohydrate
1g
Sugars
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;Tips from the
Pillsbury Kitchens
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