Best 11 Mini Stuffed Baked Potato Appetizers Recipes

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Looking for an easy and delicious appetizer to wow your guests? Mini stuffed baked potato appetizers are the perfect solution! These bite-sized potatoes are filled with a creamy, cheesy filling and can be customized with a variety of toppings. From classic bacon and cheese to more adventurous fillings like pesto and roasted red peppers, there's a mini stuffed baked potato appetizer to please everyone. Plus, they're easy to make ahead of time, making them perfect for busy party hosts. So gather your ingredients and preheat your oven, because it's time to create the perfect mini stuffed baked potato appetizers!

Let's cook with our recipes!

MINI TWICE-BAKED POTATOES



Mini Twice-Baked Potatoes image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds medium Yukon gold potatoes (12 to 14 potatoes)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 teaspoon kosher salt
6 ounces bacon, chopped fine
1/3 cup panko breadcrumbs
1/4 cup chopped fresh chives
1/4 cup freshly grated Parmesan, plus 2 tablespoons
1/4 cup sour cream, at room temperature
2 tablespoons unsalted butter, melted
1 tablespoon heavy cream, at room temperature

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the potatoes on a rimmed baking sheet and toss with the olive oil and sprinkle with 3/4 teaspoon salt. Bake until a knife inserted into the potatoes goes in with little to no resistance, about 1 hour. Allow to cool slightly.
  • In a medium skillet, cook the bacon over medium-low heat until the fat is rendered and the bacon is crispy, about 10 minutes. Drain well and place half of the bacon into a bowl. Add the panko, 2 tablespoons chives and 2 tablespoons Parmesan. Mix to combine and set aside.
  • In another bowl, combine the sour cream, butter, heavy cream, the remaining bacon, 1/4 cup Parmesan, 2 tablespoons chives and 1/4 teaspoon salt. Set aside.
  • When the potatoes are cool enough to handle but still warm, cut off the top third of each potato. Remove the skin from the tops. Using a 1 teaspoon measure or a melon baller, scoop out some of the insides of the cooked potatoes, leaving 1/4-inch borders around the edges. This creates little boats. Place the scooped insides and the peeled tops of the potatoes in a medium bowl and mash using a potato masher or the back of a fork. Add the reserved bacon and sour cream mixture. Using a rubber spatula, mix together the filling until well combine. Spoon the filling back into the potato boats until slightly overfilled and mounded on top. Top with a sprinkling of the panko mixture and a drizzle of olive oil. Bake until the filling is heated through and the topping is golden brown, 10 to 12 minutes. Serve warm or at room temperature.

LOADED MINI BAKED POTATOES



Loaded Mini Baked Potatoes image

This hot potato salad has all the cheesy, fluffy richness of a loaded baked potato, which makes it a perfect side for grilled chicken or a big, juicy steak. Cook the bacon in the oven, then crisp the fingerlings on the same pan in the leftover rendered bacon fat. A squeeze of lemon to finish counters the richness of the potatoes, bacon and cheese.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 7

6 slices thick-cut bacon (about 8 ounces)
Kosher salt and freshly ground black pepper
2 pounds small yellow, red or purple fingerling potatoes, halved lengthwise
2 cups shredded sharp Cheddar
1/2 cup sour cream
2 scallions, thinly sliced
1 lemon, halved

Steps:

  • Position an oven rack in the top third of the oven and preheat to 375 degrees F. Line a rimmed baking sheet with parchment paper and arrange the bacon slices in a single layer on top. Bake until the bacon is golden brown and crispy, 15 to 20 minutes, flipping once halfway through. Transfer the bacon to a paper-towel-lined plate to absorb any excess fat and let cool. Crumble cooled bacon.
  • Discard the parchment and pour off the remaining excess bacon drippings from the baking sheet, leaving only a thin coating of fat on the baking sheet. Reserve the poured-off drippings. Increase the oven temperature to 450 degrees F.
  • Toss the fingerling potatoes with 2 tablespoons of the reserved bacon drippings, 1 teaspoon salt and 1/4 teaspoon pepper. Place the potatoes cut-side-down on the baking sheet in a crowded single layer. Bake until the potatoes just start to brown, 15 minutes, then flip and continue to bake until cooked through, golden brown and crisp, about 15 minutes more.
  • Remove the potatoes from the oven and place the baking sheet on a heat-safe surface. Use a spatula or wooden spoon to push the potatoes together so that they are all touching but remain in a single layer. Sprinkle the potatoes with the cheese and bacon, return to the oven and bake until the cheese is melted, 2 to 4 minutes.
  • Transfer the potatoes to a platter with a large spatula. Top with dollops of sour cream and the scallions. Finish by squeezing the lemon over the top. Serve hot.

STUFFED BABY RED POTATOES



Stuffed Baby Red Potatoes image

This recipe just says "party!" The ingredients are basic, but the finished appetizer looks like you worked a lot harder than you did. -Carol Bess White, Portland, Oregon

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 2 dozen.

Number Of Ingredients 9

24 small red potatoes (about 2-1/2 pounds)
1/4 cup butter, cubed
1/2 cup shredded Parmesan cheese, divided
1/2 cup crumbled cooked bacon, divided
2/3 cup sour cream
1 large egg, beaten
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika

Steps:

  • Scrub potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., When cool enough to handle, cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. (Cut thin slices from potato bottoms to level if necessary.), In a large bowl, mash the potato tops and pulp with butter. Set aside 2 tablespoons each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes. Stir in the sour cream, egg, salt and pepper. Spoon mixture into potato shells. Top with remaining cheese and bacon; sprinkle with paprika., Place in an ungreased 15x10x1-in. baking pan. Bake at 375° until a thermometer reads 160°, 12-18 minutes.

Nutrition Facts : Calories 82 calories, Fat 4g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 135mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

MINI STUFFED BAKED POTATO APPETIZERS



Mini Stuffed Baked Potato Appetizers image

Your guests will love these, you can double the amount to serve a large crowd! You can make these in advance and chill until ready to serve.

Provided by Kittencalrecipezazz

Categories     Potato

Time 50m

Yield 30 potato halves

Number Of Ingredients 9

15 small red potatoes (washed and leave unpeeled)
1/4 cup olive oil (or use vegetable or Canola oil)
1/2 teaspoon garlic powder (or to taste)
1/2 teaspoon seasoning salt (or to taste) or 1/2 teaspoon white salt (or to taste)
2 cups sour cream
1 small green onion, finely chopped
3 -4 slices bacon (cooked and finely crumbled)
black pepper
finely chopped green onion (to garnish)

Steps:

  • Set oven to 400°F.
  • In a bowl mix together the oil with salt and garlic powder.
  • Slice the potatoes in half then coat all sides with the oil mixture.
  • Place on a greased baking sheet cut-side down.
  • Bake for about 25 minutes or until just tender; cool completely.
  • In a medium bowl combine sour cream with green onions and crumbled cooked bacon, then season with black pepper.
  • Slice a small thin piece off of the bottom of the baked potato half so that it will sit upright, then turn potato over.
  • Using a melon baller or small spoon scoop out some of the center pulp (reserve the pulp for later use).
  • Fill with about 1 tablespoon sour cream mixture, then sprinkle more chopped green onion on top of the sour cream.
  • Serve immediately or chill until needed.
  • Delicious!

MINI STUFFED POTATOES



Mini Stuffed Potatoes image

Provided by Lisa Chernick

Categories     Potato     Bake     Super Bowl     Bacon     Winter     Sour Cream

Yield Makes 24 to 30 potato halves

Number Of Ingredients 6

12 to 15 baby red-skinned potatoes, washed, skins on
2 tablespoons olive oil
2 cups sour cream
5 tablespoons finely sliced scallion or chives
2 to 3 strips crisply cooked bacon, crumbled or finely chopped
freshly ground black pepper

Steps:

  • Preheat oven to 400°F. Cut potatoes in half crosswise. Mix with oil in bowl. Place cut side down on a baking sheet. Bake potatoes until just tender, about 25 minutes, and cool completely.
  • In a medium bowl, combine the sour cream, 4 tablespoons scallion or chives, and bacon. Add pepper to taste. Cut a thin slice off rounded end of each potato so that it will sit upright. Turn the potatoes over and, using melon baller or small spoon, scoop out some of the center of each potato (reserve for later use in potato pancakes or gnocchi). Fill with 1 tablespoon of the sour cream mixture, and garnish with the remaining scallion or chives. Serve immediately or cover and chill until needed.

MINI TWICE-BAKED POTATOES RECIPE BY TASTY



Mini Twice-baked Potatoes Recipe by Tasty image

Here's what you need: baby red potato, olive oil, salt, pepper, butter, sour cream, finely shredded cheddar cheese, bacon, green onion, salt, pepper, shredded cheddar cheese, bacon, fresh chives

Provided by Mercedes Sandoval

Categories     Snacks

Yield 8 servings

Number Of Ingredients 14

5 lb baby red potato
olive oil
1 teaspoon salt
1 teaspoon pepper
½ cup butter, melted
1 cup sour cream
1 cup finely shredded cheddar cheese
¾ cup bacon, diced
⅓ cup green onion
1 teaspoon salt
1 teaspoon pepper
⅓ cup shredded cheddar cheese, divided
⅓ cup bacon, cooked, divided
¼ cup fresh chives, minced

Steps:

  • Wash potatoes thoroughly and poke holes in each with a fork. Place into a large bowl.
  • Sprinkle with olive oil, salt, and pepper. Make sure each potato is evenly coated.
  • Place on a baking sheet covered with foil.
  • Bake at 425˚F (220˚C) for 35 minutes, or until potatoes are tender enough that a fork can go through the center flesh easily. Let cool for 10 minutes or until potatoes can be handled comfortably.
  • Cut off tips of both ends of each potato. Using a melon baller or metal teaspoon, carve out the center each potato.
  • Set the tips and carvings aside in a large bowl to use as the filling. (You may want to dice up the tips first so that they will mash easier).
  • Melt butter and mix into the large bowl with the potato filling. Mash the potatoes with a fork until consistency is smooth.
  • Mix in sour cream, cheddar cheese, bacon, green onion, salt, and pepper and stir until well combined.
  • Using a small spoon, stuff each of the hollowed out potatoes with the filling.
  • Bake at reduced temperature 375˚F(190˚C) for 5-7 minutes.
  • Top each potato with cheddar cheese and bacon.
  • Return to oven and bake for 3-5 minutes or until cheese is melted.
  • Garnish with green onion.
  • Enjoy!

Nutrition Facts : Calories 623 calories, Carbohydrate 58 grams, Fat 34 grams, Fiber 5 grams, Protein 19 grams, Sugar 3 grams

MINI STUFFED POTATO APPETIZERS



Mini Stuffed Potato Appetizers image

These mini red potatoes are stuffed with bacon, cheddar cheese and chives, making them the appetizer that's sure to go first.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 6 servings

Number Of Ingredients 8

12 small red potatoes (2 lb.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup milk
3 slices OSCAR MAYER Bacon, cooked, crumbled
2 Tbsp. butter, softened
2 tsp. minced fresh chives
1/8 tsp. pepper
1/2 cup KRAFT Shredded Cheddar Cheese

Steps:

  • Heat oven to 375ºF.
  • Cook potatoes in boiling water 15 min. or until tender; drain. Cool slightly. Remove pulp from 6 potatoes; place pulp in bowl. Discard skins or reserve for another use. Cut remaining potatoes lengthwise in half. Carefully remove pulp, leaving 1/4-inch-thick shells; add to pulp in bowl. Place shells in shallow baking dish.
  • Add cream cheese, milk, bacon, butter, chives and pepper to pulp; mix well. Spoon into potato shells; top with cheese.
  • Bake 10 min. or until potatoes are heated through and cheese is melted.

Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 50 mg, Sodium 260 mg, Carbohydrate 27 g, Fiber 3 g, Sugar 3 g, Protein 7 g

GORGONZOLA STUFFED MINI POTATOES



Gorgonzola Stuffed Mini Potatoes image

These miniature potatoes make the perfect finger food. Use a strong-flavored Cheddar or feta instead of Gorgonzola for a nice twist!

Provided by France C

Categories     Appetizers and Snacks     Tapas

Time 1h

Yield 5

Number Of Ingredients 6

20 small new potatoes
¼ cup vegetable oil
coarse sea salt to taste
½ cup sour cream
¼ cup crumbled Gorgonzola cheese
2 tablespoons chopped fresh chives

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread potatoes in a single layer on a baking sheet; drizzle with the oil, and toss to coat. Season with salt. Place potatoes in preheated oven and bake until very tender when pierced with a fork, 45 to 50 minutes.
  • With a small knife, cut a cross in the top of each potato; press firmly on sides to open. Combine sour cream and Gorgonzola in a small bowl. Top each potato with a generous spoonful of the cheese mixture; garnish with chives. Serve hot or at room temperature.

Nutrition Facts : Calories 453.4 calories, Carbohydrate 65.3 g, Cholesterol 17.4 mg, Fat 18 g, Fiber 8.1 g, Protein 9.6 g, SaturatedFat 6 g, Sodium 165.8 mg, Sugar 2.9 g

MAKEOVER STUFFED POTATO APPETIZERS



Makeover Stuffed Potato Appetizers image

We barely noticed the difference in this lightened-up version of our favorite dish. We tried it with friends and loved it. -Sonya Labbe, West Hollywood, California

Provided by Taste of Home

Categories     Appetizers

Time 1h

Yield 40 appetizers.

Number Of Ingredients 9

20 baby Yukon Gold potatoes (2 pounds)
6 ounces fat-free cream cheese
3/4 cup reduced-fat sour cream
6 bacon strips, cooked and crumbled
1/4 cup shredded Monterey Jack cheese
1/4 cup shredded sharp cheddar cheese
2 green onions, chopped
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook just until tender, 8-10 minutes. Drain., When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. Remove 1/3 cup pulp (discard or save for another use)., In a large bowl, mash the remaining pulp with cream cheese. Add sour cream and half of the bacon. Stir in the cheeses, green onions, salt and pepper; spoon into potato shells., Place in a 15x10x1-in. baking pan. Sprinkle with remaining bacon. Bake, uncovered, at 400° until heated through, 15-20 minutes.

Nutrition Facts : Calories 35 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 87mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

MINI BAKED POTATOES



Mini Baked Potatoes image

These little appetizers are great for a small dinner party - they are cute and very easy to make. You can double the recipe with no problem - simply boil up extra potatoes and have extra toppings on hand. If you want the sour cream to look especially fancy, try using an icing decorator tube or simply put the sour cream into a ziploc baggie and cut a tiny hole in one corner. For a real splurge, omit olive and sprinkle with caviar instead. Prep time includes time to boil the potatoes.

Provided by HeatherFeather

Categories     Potato

Time 30m

Yield 24 serving(s)

Number Of Ingredients 7

12 very small red potatoes, boiled
1/2 cup sour cream
2 -3 tablespoons black olives, chopped
2 -3 tablespoons chives, chopped
2 -3 tablespoons crumbled cooked bacon, optional
salt and pepper
melted butter, optional

Steps:

  • Have potatoes cooked and ready to go- they should be warm, but cool enough to handle.
  • Slice potatoes in half crosswise.
  • Using a melon baller, scoop out a small portion of cooked potato flesh from each potato half.
  • Season to taste with some salt and pepper.
  • Fill each hole with a dollop of sour cream.
  • Sprinkle with chopped olives, chives, and bacon.
  • If you want extra decadence, drizzle a little melted butter into the hollows before adding sour cream.

MINI GOUDA-STUFFED POTATOES



Mini Gouda-Stuffed Potatoes image

A rich and creamy mini potato stuffed with smoked Gouda cheese, bacon, chives, and cream cheese. They are absolutely addicting! Can never make enough.

Provided by avagirl123

Categories     Fruits and Vegetables     Vegetables     Potatoes

Time 1h25m

Yield 90

Number Of Ingredients 9

2 (16 ounce) packages bacon
3 (24 ounce) bags small red new potatoes, scrubbed
1 ½ (8 ounce) packages cream cheese, softened
1 ½ cups shredded smoked Gouda cheese
¾ cup milk
½ cup butter, softened and cut into pieces
½ cup minced fresh chives
¾ teaspoon salt
¼ teaspoon ground white pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and lay bacon strips on the foil in an even layer.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and allow to cool slightly.
  • Place bacon in the preheated oven and bake until browned and crisp, about 15 minutes. Drain bacon slices on paper towels and chop into tiny pieces when cool enough to handle. Leave oven on.
  • Mix cream cheese, Gouda cheese, milk, butter, chives, salt, and pepper together in a bowl. Mix in chopped bacon.
  • Cut each potato lengthwise. Use a small spoon or melon baller to carefully scoop out some (but not all) of the flesh from the centers. Add potato flesh to the cream cheese mixture and mix until creamy.
  • Fill each potato half with 1 rounded tablespoon cream cheese mixture and place on a baking sheet.
  • Bake until filling is hot and looks melted, 20 to 25 minutes.

Nutrition Facts : Calories 65.7 calories, Carbohydrate 4.3 g, Cholesterol 12.9 mg, Fat 4.3 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 2.3 g, Sodium 133 mg, Sugar 0.3 g

Tips:

  • For crispy skin, pierce the potatoes with a fork before baking.
  • To ensure even cooking, select potatoes of similar size.
  • To prevent soggy potatoes, drain the potatoes well after boiling.
  • For a cheesy filling, use a blend of sharp cheddar and mozzarella cheese.
  • For a smoky flavor, add a pinch of smoked paprika to the filling.
  • For a tangy filling, add a dollop of sour cream or Greek yogurt.
  • For a crispy topping, sprinkle with bread crumbs or grated Parmesan cheese before baking.
  • For a pop of color, garnish with chopped fresh herbs.

Conclusion:

Mini stuffed baked potatoes are a delightful appetizer that can be customized to suit any taste. With their crispy skin, fluffy interior, and flavorful filling, they are sure to be a hit at your next party or gathering. So gather your ingredients, preheat your oven, and get ready to create these delicious treats!

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