Name: Loaded Baked Potato Bites
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 ½ pounds petite golden potatoes; 2 tablespoons olive oil; 4 slices bacon (cooked and crumbled); ¾ cup shredded cheddar cheese; ¼ cup sour cream; Flaky sea salt (for garnish); Chopped green onions (for garnish)

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When you bite into Loaded Baked Potato Bites, the crispy skin gives way to fluffy potato, then you hit melted cheddar and bacon. The sour cream on top adds cool creaminess that balances the warm cheese. They pack all the classic loaded baked potato flavors into one perfect bite.

Loaded Baked Potato Bites: Mini baked potatoes topped with melted cheese, bacon bits, sour cream, and chopped green onions on parchment paper. — Loaded Baked Potato Bites. Photo Credit: Hungry Cooks Kitchen.

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I make them for game day parties, potlucks, tailgates, and holiday appetizer spreads because they’re the most crowd-friendly finger food ever! They also keep well in the fridge for 2 to 3 days, or in the freezer for 2 to 3 months; just skip the toppings and add them fresh after reheating the thawed potatoes.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Various ingredients labeled on a white surface, including golden potatoes, olive oil, cheddar cheese, sour cream, salt, bacon, and green onion—everything you need to make irresistible Loaded Baked Potato Bites. — Loaded Baked Potato Bites Ingredients. Photo Credit: Hungry Cooks Kitchen.

How to Make Loaded Baked Potato Bites

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

These loaded baked potato bites come together in about 45 minutes and use simple ingredients you probably already have on hand.

Roast the Potatoes

Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper for easy cleanup. Place the petite golden potatoes on the sheet, drizzle them with olive oil, and sprinkle them with salt.

Toss everything around with your hands until each potato is coated evenly. Spread them out in a single layer so they roast evenly instead of steaming.

Bake in the preheated oven for 30 to 35 minutes, or until they’re fork-tender and the skins start to turn golden and slightly crispy.

Cut and Fill the Potatoes

Let the potatoes cool for about 5 minutes so you can handle them without burning your fingers. Using a sharp paring knife, cut a small wedge or shallow V shape from the tops of the potatoes to create a little well for the toppings.

You’re not hollowing them out completely, just making enough space to hold the cheese and bacon. The potato you remove can be saved for another use or eaten as a snack.

Fill each potato with a pinch of shredded cheddar and some crumbled bacon, packing it into the cut-out space. Return the loaded potato bites to the oven for 5 to 7 minutes, or until the cheese is bubbly and melted.

A baking sheet lined with parchment paper holds several Loaded Baked Potato Bites, each mini potato topped with shredded cheddar cheese and bacon bits. — Cut a small V on top of each cooled potato, fill with cheese and bacon, bake again for 5 to 7 minutes, then garnish and serve.

Add the Toppings and Serve

Pull the baking sheet from the oven and let the potato bites cool for just a minute or two. Top each one with a small dollop of sour cream, then sprinkle with chopped scallions (or chives) and a pinch of flaky sea salt.

The cool sour cream contrasts perfectly with the warm melted cheese and crispy bacon. Arrange them on a serving platter and serve while they’re still warm so the cheese stays soft and stretchy. Enjoy!

If you’re bringing them to a party, potluck, or picnic, transport them in a single layer in a shallow container so they don’t tip over or lose their toppings.

You can also pack the sour cream and green onions separately and add them right before serving so they stay fresh. To keep them warm during transport, wrap the container in a kitchen towel or place it in an insulated carrier.

Loaded Baked Potato Bites

I make Loaded Baked Potato Bites when I want fun party appetizers that come together easily. The crispy golden skin holds fluffy potato inside with melted cheddar, bacon bits, and cool sour cream on top. They're perfect for game day like Super Bowl Sunday, casual parties, potlucks, and tailgating because they're bite-sized snacks everyone loves. Store them in the fridge for 2 to 3 days or freeze for 2 to 3 months without toppings.

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Prep Time: 10

Cook Time: 35

Total Time: 45

Course: Appetizer, Dinner Party, Snack

Cuisine: American

Keyword: Loaded Baked Potato Bites

Servings:

Calories: 266kcal

Author: Mandy Applegate

Equipment

Ingredients

1 ½ pounds petite golden potatoes
2 tablespoons olive oil
4 slices bacon cooked and crumbled
¾ cup shredded cheddar cheese
¼ cup sour cream
Flaky sea salt for garnish
Chopped green onions for garnish

Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the potatoes on the sheet, drizzle with olive oil, and sprinkle with salt. Toss to coat evenly. Bake for 30–35 minutes, or until fork-tender.
1 ½ pounds petite golden potatoes, 2 tablespoons olive oil
Let the potatoes cool slightly. Using a knife, cut a small wedge or shallow "V" shape from the top of each potato to make room for the toppings.
Fill each potato with shredded cheddar and crumbled bacon. Return to the oven for 5–7 minutes, or until the cheese is bubbly and melted.
4 slices bacon, ¾ cup shredded cheddar cheese
Top each bite with a dollop of sour cream, a sprinkle of green onions, and a pinch of flaky salt. Serve warm and enjoy!
¼ cup sour cream, Flaky sea salt, Chopped green onions

Notes

I’ve made these loaded baked potato bites dozens of times, and here are a few tips that always help me get the best results:

Use petite potatoes: Smaller potatoes roast faster and create perfect bite-sized food that you can eat in one or two bites. You can use baby red potatoes or small russet potatoes for this recipe if that’s what you have on hand.

Cut the wedges while potatoes are slightly warm: The potatoes are easier to cut when they’ve cooled for just a few minutes but aren’t completely cold, and they won’t fall apart as easily.

Pack the cheese into the cut-out: Press the shredded cheddar down into the wedge you created so it melts evenly and doesn’t slide off when you’re transferring the potatoes to a serving platter.

Add sour cream just before serving: The sour cream stays fresh and creamy when you add it at the last minute instead of letting it sit on the warm potatoes for too long.

Store properly: Keep your loaded baked potato bites refrigerated for 3 to 4 days in an airtight container. Store them in a single layer as much as possible to keep their toppings intact. Reheat in the oven for best results.

Flash-freeze for easy storage: Freeze the filled potatoes without toppings on a baking sheet until frozen so they don’t stick together, then in a container for 2 to 3 months. Thaw overnight in the fridge, reheat, and add toppings fresh.

Nutrition

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How to Store Leftovers

Store leftover loaded baked potato bites in an airtight container in the fridge for 2 to 3 days. I usually store the sour cream and green onions separately so the toppings don’t get soggy, then add them fresh when reheating.

To reheat, place the potato bites on a baking sheet and warm them in a 350°F oven for 8 to 10 minutes until the cheese melts again and the potatoes are heated through.

You can also freeze the roasted and filled potatoes without the sour cream and green onions in a freezer-safe container for 2 to 3 months. Thaw them in the fridge overnight, then reheat and add the fresh toppings before serving.

What to Serve With Loaded Baked Potato Bites

These potato bites pair perfectly with other finger foods like buffalo chicken dip, spinach artichoke dip, salsa, guacamole, or a big platter of raw veggies with ranch.

I like serving them alongside chicken wings, mozzarella sticks, or jalapeño poppers for a full appetizer spread. They also work well with a simple green salad or a bowl of chili if you want to turn them into a light meal.

For drinks, they go great with cold beer, sparkling water with lime, or margaritas. If you’re hosting a party, set them out with other crowd-pleasers like sliders, deviled eggs, or a charcuterie board.

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About the Author

A woman with long brown hair is smiling and standing with her arms crossed. She is wearing a sleeveless, black and white diamond-patterned dress.

Hey there! I’m Mandy

Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.

She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.

She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.

Loaded Baked Potato Bites

Ingredients You’ll Need