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Loaded Baked Potato Bites feature mini baked potatoes topped with melted cheese, bacon bits, sour cream, and chopped green onions on a parchment-lined baking sheet.

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 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: Appetizer, Dinner Party, Snack
Cuisine: American
Keyword: Loaded Baked Potato Bites
Servings: 6
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

Calories: 266kcal | Carbohydrates: 21g | Protein: 8g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 29mg | Sodium: 199mg | Potassium: 529mg | Fiber: 2g | Sugar: 1g | Vitamin A: 209IU | Vitamin C: 22mg | Calcium: 124mg | Iron: 1mg
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