LITTLE RED POTATO BITES
These wonderful sour cream, bacon and chive-stuffed red potatoes are a perfect appetizer for any occasion. Easy to prepare ahead of time, top off with Cheddar cheese, and broil as your guests arrive.
Provided by KimmieOH
Categories < 60 Mins
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 203.5, Fat 13.6, SaturatedFat 7, Cholesterol 27.8, Sodium 158.7, Carbohydrate 15, Fiber 1.5, Sugar 0.9, Protein 5.6
POTATO BITES
Steps:
- Put 12 halved baby red potatoes in a saucepan and cover with salted water. Bring to a simmer over medium-high heat and cook until fork-tender, 10 to 15 minutes. Drain, then rinse under cold water. Trim the bottoms of the potatoes and stand cut-side up on a platter; season with sea salt. Top with creme fraeche and chopped chives, dill and/or parsley.
HOMEMADE 'TATO BITES
These are inspired by one of my favorite drive-thru breakfast treats, but with my twist, of course. I add a kiss of sweetness with sweet potato and a hint of spice with my house seasoning.
Provided by Kardea Brown
Categories side-dish
Time 1h10m
Yield 4 to 6 servings (about 42 potato bites)
Number Of Ingredients 11
Steps:
- Bring a large saucepan of water to a boil. Add the potatoes and sweet potatoes and boil until they can be easily pierced with a knife, but still have some resistance in the center, 5 to 6 minutes. Drain and let cool.
- Use a box grater to finely shred the cooled potatoes into a large bowl. If necessary, remove any excess water by pressing the shredded potatoes with paper towels.
- Pour 2 inches of the oil into a large Dutch oven. Heat the oil until it registers 350 degrees F on a deep-fry thermometer.
- Meanwhile, stir the flour and Miss Brown's House Seasoning into the potatoes. Shape the potatoes into 42 discs, about 1 teaspoon of potato mixture per disc. Working in batches, fry the potato bites until browned and crispy, 2 to 3 minutes. Transfer to a paper towel-lined wire rack to drain and cool. Keep warm in a low oven or serve immediately with ketchup.
- Stir together the garlic powder, onion powder, sweet paprika, pepper and salt in a small bowl. Store in an airtight container. 1 tablespoon plus 2 teaspoons
POTATO SALAD BITES
Turn potato salad into a potluck appetizer by serving it in small red potato shells.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 2h20m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 30, Carbohydrate 5 g, Cholesterol 10 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 140 mg, Sugar 0 g, TransFat 0 g
POTATO BITES
Mashed potatoes become an elegant appetizer when coated with bread crumbs, baked and served with tasty chutney or salsa.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 55m
Yield 45
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Line cookie sheet with foil or cooking parchment paper; spray foil or paper with cooking spray. In medium bowl, mix potatoes, peas, onion, coriander, cumin, salt and red pepper.
- Place bread crumbs in shallow bowl. In another shallow bowl, beat eggs and milk with fork or wire whisk. Shape potato mixture by tablespoonfuls into about 1-inch balls. Roll balls in bread crumbs to coat, then dip into egg mixture and coat again with bread crumbs. Place on cookie sheet. Spray tops of balls with cooking spray.
- Bake 10 to 14 minutes or until light golden brown and hot. Serve warm with chutney.
Nutrition Facts : Calories 30, Carbohydrate 4 g, Cholesterol 10 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 65 mg, Sugar 0 g, TransFat 0 g
CRISPY POTATO BITES
I thought of this the other week when I was tired of the same old potato dishes. Similar to what my mum used to make. My DH has requested twice since.
Provided by Honni
Categories Potato
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 220c.
- Dice potatoes into bite size pieces (approx 1 inch).
- Pour olive oil& melted butter into ovenproof dish.
- Toss diced potatoes in oil& butter.
- Season to taste.
- Sprinkle cheese& breadcrumbs over potatoes.
- Toss mixture til potatoes are covered in cheese& bread crumbs.
- Cook in oven for approx 30 mins (til golden& crispy) turning once half way thru.
- Secrets to success, make sure oven is hot& adding the olive oil stops the butter from burning.
Nutrition Facts : Calories 463.2, Fat 22.1, SaturatedFat 12.2, Cholesterol 50.4, Sodium 361.7, Carbohydrate 56.6, Fiber 6.7, Sugar 2.9, Protein 11.4
MINI NEW POTATO BITES
Dress up your appetizer spread with Mini New Potato Bites! These Mini New Potato Bites are equally delicious whether served hot or cold at a party.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 45m
Yield 10 servings, 3 topped potato halves each
Number Of Ingredients 6
Steps:
- Cook potatoes in boiling water 15 min. or until tender.
- Meanwhile, mix cream cheese, Parmesan and sour cream until blended. Refrigerate until ready to use.
- Drain potatoes; cool slightly. Cut in half, then cut small piece from rounded bottom of each; discard removed potato pieces.
- Place potatoes, bottom sides down, on platter; top with cream cheese mixture, bacon and chives.
Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 140 mg, Carbohydrate 10 g, Fiber 1 g, Sugar 0.97 g, Protein 4 g
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