Loaded Baked Potato Appetizers

Crispy baby potatoes are baked, filled, and topped with cheddar, bacon, sour cream, and chives for an easy crowd-pleasing appetizer. They have all the flavors of a loaded baked potato in a bite-sized form.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 12 servings

Course: Appetizer

Cuisine: American

Calories: 145

Ingredients Equipment Method Notes

Ingredients

12 small baby potatoes about 1 1/2 pounds, scrubbed
2 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
1 cup shredded sharp cheddar cheese
6 slices bacon cooked crisp and crumbled
1/2 cup sour cream plus more for topping if desired
2 tbsp fresh chives or green onions chopped
2 tbsp unsalted butter melted
garlic powder pinch, optional

Equipment

oven
baking sheet
parchment paper or foil
pastry brush
knife
spoon

Method

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Place the baby potatoes on the prepared baking sheet. Toss with olive oil, salt, and pepper until evenly coated.
Bake for 35 to 45 minutes, turning once halfway through, until the potatoes are tender and the skins are crisp.
Let the potatoes cool just enough to handle, then cut each one in half lengthwise.
Scoop out a small amount of the center of each potato half to create a shallow well, being careful not to break the skins.
Brush the cut sides lightly with melted butter and sprinkle with a little garlic powder if using.
Return the potato halves to the baking sheet, cut side up, and top each with shredded cheddar cheese.
Bake for 3 to 5 minutes, just until the cheese is melted.
Top each potato appetizer with a small spoonful of sour cream, crumbled bacon, and chopped chives.
Serve warm.

Notes

For extra crisp skins, make sure the potatoes are fully dry before tossing with oil. You can substitute Greek yogurt for sour cream if desired, and add a sprinkle of extra cheese or more chives on top for serving.