Best 20 Potato Bites Recipes

BACON-WRAPPED SWEET POTATO BITES

Steps:

• Preheat oven to 350°. In a large bowl, mix butter and seasonings. Add sweet potatoes and toss to coat., Wrap 1 piece bacon around each sweet potato cube; secure with a toothpick. Sprinkle with brown sugar. Place on a parchment-lined 15x10x1-in. baking pan., Bake until bacon is crisp and sweet potato is tender, 40-45 minutes. Serve with maple syrup.

LOADED MASHED POTATO BITES

Steps:

• In a large bowl, combine potatoes, shredded cheese, bacon and green onions. Divide into eighteen 1/4-cup portions. Shape each portion around a cheese cube to cover completely, forming a ball. Refrigerate, covered, at least 30 minutes., In a shallow bowl, mix bread crumbs, Parmesan cheese, salt and pepper. Place egg in a separate shallow bowl. Dip potato balls in egg, then in crumb mixture, patting to help coating adhere., In an electric skillet or a deep-fat fryer, heat oil to 375°. Fry potato balls, a few at a time, until golden brown, about 2 minutes. Drain on paper towels.

RED POTATO BITES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Place potatoes in a saucepan, and add enough water to cover. Bring to boil, and cook until tender but still firm, about 10 minutes. Drain, and cool in a bowl of cold water.
• Cook bacon in a skillet over medium-high heat until evenly browned. Drain, crumble, and set aside.
• Remove cooled potatoes from water. Pat dry with a paper towel, and cut in half. Using a small spoon, carefully remove a small amount from center, leaving approximately 1/4 inch rim around each potato. Set reserved potato aside.
• In a bowl, mix together reserved potato, sour cream, bacon, seasoned salt, pepper, and chives. Spoon a small amount of mixture into each potato half and place on a baking sheet. Top each potato off with some shredded cheese.
• Bake for 10 minutes in the preheated oven, or until cheese is melted and potatoes are warmed through. Garnish with parsley, and serve.

BACON WRAPPED SWEET POTATO BITES

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Set aside.
• Wrap each sweet potato cube with a bacon slice, holding in place with a toothpick. Place on the prepared baking sheet, toothpicks facing up.
• Combine the olive oil, melted butter, cinnamon and pepper, stirring until well mixed. Drizzle the mixture over the sweet potato bites. Sprinkle with sea salt. Loosely tent the toothpicks with damp paper towels and wrap the baking sheet with Reynolds Wrap® Aluminum Foil, being careful not to pierce the foil. Bake until the potatoes are just tender, about 20 minutes.
• Remove the foil and paper towels and return to the oven; bake until the bacon is crispy and the fat starts to render, 15-20 more minutes. Blot the excess fat with the paper towels, then serve.

LOW-CAL ROASTED SWEET POTATO BITES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place sweet potato cubes in a bowl. Drizzle coconut oil over potatoes and toss, using your hands, until each cube is coated. Spread sweet potato cubes onto a baking sheet; season with rosemary, thyme, salt, and pepper.
• Bake in the preheated oven until potatoes are softened, about 20 minutes.

CHORIZO AND POTATO SPANISH TORTILLA BITES

Steps:

• Put oven rack in middle position and preheat oven to 400°F. Lightly oil a 13- by 9-inch baking pan or dish.
• Finely chop white and green parts of scallions and reserve separately.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onions, garlic, white parts of scallions, 3/4 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, until onions are golden, about 6 minutes. Add chorizo and cook, stirring occasionally, until just beginning to brown and release oil, about 4 minutes. Reduce heat to moderate, then stir in potatoes and cover skillet. Cook, stirring occasionally, until potatoes are tender, about 10 minutes. Transfer mixture to a large bowl and cool slightly.
• Whisk together eggs, sour cream, cheese, scallion greens, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl, then pour into baking pan. Sprinkle potato mixture over eggs (some potatoes will stick out). Bake until custard is set, about 20 minutes. Cool in pan on a rack to warm or room temperature. Trim 1/2 inch off each side, then cut tortilla into 1 1/2- by 1-inch rectangles.

TWICE BAKED BROCCOLI AND CHEESE POTATO BITES

Steps:

• Heat oven to 350°F. Place potatoes in ungreased 15x10x1-inch pan. Bake 40 to 45 minutes or until tender. Cool until cool enough to handle, about 10 minutes.
• Meanwhile, cook broccoli as directed on bag.
• Cut potatoes in half. With melon baller, scoop out insides of potatoes into medium bowl, leaving 1/4 inch lining of potato in skins. To potatoes in bowl, add broccoli, 1/4 cup of the ranch dressing, the salt and pepper. Mix well, breaking up potatoes. Stir in tomato.
• Fill each potato shell with about 2 tablespoons potato mixture. Place on ungreased 15x10x1-inch pan. Sprinkle with Cheddar cheese.
• Bake 15 to 20 minutes or until cheese is melted. Serve with remaining 3/4 cup ranch dressing.

CHEESY POTATO BITES WITH RANCH DIP

Steps:

• In large bowl, mix mashed potatoes, cheese, 2 tablespoons of the chives, the bacon and 1 of the eggs with spoon until blended. Shape mixture into 1-inch balls.
• In shallow bowl, place bread crumbs. In another shallow bowl, beat remaining 5 eggs. Coat potato balls with bread crumbs, then dip into eggs and coat again with bread crumbs.
• In deep fryer or 3-quart heavy saucepan, heat 2 inches oil to 375°F. Fry potato balls, in batches, in hot oil 1 minute to 1 minute 30 seconds or until golden brown. Drain on paper towels.
• In small bowl, mix sour cream, remaining 2 tablespoons chives and the dressing mix. Serve warm potato bites with sauce.

TWICE-BAKED POTATO BITES

Steps:

• Preheat oven to 450 degrees. Cut a thin slice off the bottom of each potato half so they rest flat. On a rimmed baking sheet, toss with oil; season with salt and pepper, and arrange bottom side down. Bake until tender, 30 to 35 minutes. Let cool on sheet.
• When cool enough, scoop out about a teaspoon from the center of each potato into a medium bowl. Add sour cream and chives, and mash; season with salt and pepper. Stuff potatoes with filling. (To store, refrigerate stuffed potatoes on a rimmed baking sheet, up to 1 day.)
• Bake potatoes at 450 degrees until lightly browned, about 15 minutes. Garnish with chives.

DEVILED POTATO BITES RECIPE BY TASTY

Steps:

• Chop 10-15 small yellow potatoes in half, and place on a baking sheet.
• Sprinkle with salt, and spray with cooking oil.
• Bake at 400˚F (200˚C) for 40 minutes, or until soft.
• Scoop out a small section of the potatoes to create a bowl. (You can add these to the hummus center, or simply snack on them now!)
• In a food processor, combine all remaining ingredients.
• Blend thoroughly. Add more water as needed until the mixture is smooth and creamy.
• Spoon mixture into a piping bag, and fill the potato cups. Use a ridged tip on the bag for a beautiful textured effect!
• Sprinkle with paprika or seasoning salt and chives.
• Enjoy!

BACON-WRAPPED POTATO BITES #SP5

Steps:

• Pre heat oven to 350 degree. Add the frozen potato wedges to a baking sheet and put it in the oven for 15 minutes.
• Remove the potatoes and cut them into bite sizes. Approximately 1 inches each.
• Wrap 2 inches of bacon around 2 pieces of bite sized potatoes. Then use a tooth pick to hold them together.
• Add the bacon wrapped potatoes back in the oven for 30 minutes. Turn them over after the first 15 minutes.
• Mean while, in a small serving dish spoon in the sour cream, hot sauce and minced parsley. Remove the bacon wrapped potato bites and serve.

LITTLE RED POTATO BITES

Steps:

• Preheat the oven to 375 degrees.
• Place potatoes in a saucepan, and add enough water to cover.
• Bring to boil, and cook until tender but still firm, about 10 minutes.
• Drain, and cool in a bowl of cold water.
• Cook bacon in a skillet over medium-high heat until evenly browned.
• Drain, crumble, and set aside.
• Remove cooled potatoes from water.
• Pat dry with a paper towel, and cut in half.
• Using a small spoon, carefully remove a small amount from center, leaving approximately 1/4 inch rim around each potato.
• Set reserved potato aside.
• In a bowl, mix together reserved potato, sour cream, bacon, seasoned salt, pepper, and chives.
• Spoon a small amount of mixture into each potato half and place on a baking sheet.
• Top each potato off with some shredded cheese.
• Bake for 10 minutes in the preheated oven, or until cheese is melted and potatoes are warmed through.
• Garnish with parsley, and serve.

MINI-BURGER POTATO BITES

Steps:

• Bake waffle fries according to package directions. In a large skillet, cook onions in butter and oil over medium heat for 10 minutes. Add the sugar, salt and pepper; cook 3-5 minutes longer or until onions are golden brown, stirring frequently., Meanwhile, in a large bowl, combine beef and steak seasoning. Shape into 16 patties. Cook in a large skillet until a thermometer reads 160° and juices run clear, turning once., For sauce, in a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, lemon juice and water until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly., Top each waffle fry with a burger and cheese. Broil 4-5 in. from the heat for 1-2 minutes or until cheese is melted. Top with onions and sauce.

VELVEETA® POTATO BITES

Steps:

• Cook potatoes in boiling water in large saucepan 15 to 20 min. or until tender; drain. Cool 10 min. Mash potatoes until smooth. Add onions, egg and pepper; mix just until blended.
• Heat oven to 400 degrees F. Empty coating mix into pie plate. Roll potato mixture into 24 balls, using about 2 Tbsp. for each. Insert 1 VELVEETA cube into center of each ball, completely enclosing VELVEETA. Add, 1 at a time, to coating mix; turn to evenly coat. Place on rimmed baking sheet sprayed with cooking spray.
• Bake 14 to 16 min. or until heated through. Serve with salsa.

TWICE BAKED BROCCOLI AND CHEESE POTATO BITES RECIPE - (4.5/5)

Steps:

• Heat oven to 350°F. Place potatoes in ungreased 15x10x1-inch pan. Bake 40 to 45 minutes or until tender. Cool until cool enough to handle, about 10 minutes. Meanwhile, cook broccoli as directed on bag. Cut potatoes in half. With melon baller, scoop out insides of potatoes into medium bowl, leaving 1/4 inch lining of potato in skins. To potatoes in bowl, add broccoli, 1/4 cup of the ranch dressing, the salt and pepper. Mix well, breaking up potatoes. Stir in tomato. Fill each potato shell with about 2 tablespoons potato mixture. Place on ungreased 15x10x1-inch pan. Sprinkle with Cheddar cheese. Bake 15 to 20 minutes or until cheese is melted. Serve with remaining 3/4 cup ranch dressing.

SWEET POTATO SAUSAGE BITES

Steps:

• Heat oven to 425 degrees F.
• Toss sweet potato rounds with olive oil and arrange in a single layer on a sheet pan.
• Bake for 15 minutes or until cooked through (smaller rounds cook faster).
• Top sweet potato rounds with a slice of Brie.
• Slice Grimm's Sausage Bites and add 3 to 4 pieces to each sweet potato round.
• Garnish with cranberries, chopped pecans, and fresh rosemary.
• Apply a drizzle of honey to each round.
• Serve immediately.

SWEET AND SPICY BACON WRAPPED POTATO BITES

Steps:

• 1. Wash potatoes. Cut onion piece to wrap around each potato.
• 2. Wrap bacon to cover onion. Pierce with tooth piece to seal.
• 3. Roll in brown sugar. Bake 20-25 minutes.
• 4. Drizzle sweet chili sauce and fresh cilantro on top. Serve!

POTATO SALAD BITES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with silicone baking mats.
• Divide potato slices between the baking sheets. Drizzle olive oil over slices and season with salt and pepper.
• Roast in the preheated oven until slightly softened, about 10 minutes. Rotate and switch baking sheets on the oven racks. Continue roasting until tender, about 10 minutes more. Let cool completely.
• Whisk mayonnaise, sour cream, Dijon mustard, apple cider vinegar, balsamic vinegar, paprika, salt, and pepper together in a bowl to make dressing.
• Mix celery, radishes, and cornichons together in a bowl. Chop leaves from 1 sprig of dill and mix into the bowl.
• Spoon 1/2 teaspoon of the dressing over cooled potato slices. Top with 1 teaspoon of the celery mixture. Sprinkle green onions on top. Garnish each slice with a small frond of dill from the remaining 2 sprigs.

POTATO SALAD BITES

Steps:

• Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 12-15 minutes or until tender. Drain and immediately place potatoes in ice water; drain and pat dry., Peel two potatoes; finely dice and place in a small bowl. Cut the remaining potatoes in half. With a melon baller, scoop out pulp, leaving a 3/8-in. shell; set shells aside. Dice pulp and add to the bowl. Stir in the olives, parsley and onion. Combine the mayonnaise, mustard and pepper; gently stir into potato mixture. , Sprinkle potato shells with salt; stuff with potato salad. Sprinkle with paprika. Chill for at least 1 hour before serving. Garnish with parsley if desired.

POTATO SALAD BITES

Steps:

• Heat over to 400°F. Place potatoes in ungreased 15x10x1-inch pan. Bake 30 to 40 minutes or until tender. Cool 10 minutes or until cool enough to handle.
• Cut potatoes in half. With melon baller, scoop out insides of potatoes into medium bowl, leaving 1/4-inch lining of potato flesh around edges of shells. Sprinkle shells with 1/2 teaspoon of the salt. To potato flesh in bowl, add remaining 1/2 teaspoon salt and remaining ingredients except onions and radishes; mix well, breaking up potatoes.
• Cut very thin slice off bottom of each potato shell so potatoes will stand upright. Fill each potato shell with about 1 tablespoon filling mixture. Top with onions. Cover; refrigerate about 1 hour or until chilled. Garnish with radish slices.