Pretty Stuffed Potato Bites with Bacon Crumbles and Sour Cream

Very pretty and so good - Stuffed Potato Bites

Sure, they may look like an appetizer you would serve at a party or holiday buffet table, but no, I make these for my family.  They are so pretty, but so incredibly yummy!  I like to use a nice buttery small baby potato, but you could any tiny bite sized potato if you wish.   

The amounts are completely up to you on this one;  I'll give you a starting point but you can always increase or decrease the butter and sour cream based on your own preference.   

Yes, these can be made ahead!  You can prepare them ahead of time, place them in the refrigerator and just pop them into the oven to finish before serving to guests. 

Pretty Potato Bites

Baby potatoes (I used 1 - 28 oz. bag of Honey Gold Potatoes)
Olive oil
Salt, Pepper
Garlic Salt
Onion Powder
3/4 c sour cream
1/4 c butter (1/2 of a stick real butter)
1/2 c Bacon crumbles (package or cook about 8 strips bacon crisp and crumble)
Chives or the tops of green onions for garnish 

Boil or bake the little potatoes just until tender but not mushy.  They need to be slightly firm. Drain them if you boiled them, and let them cool a few minutes until you can pick them up to work with them.  Slice them in half,  and scoop out the insides, placing the scooped out portion into a bowl.  You can use a measuring teaspoon or melon baller to scoop out the insides.  Place the scooped out 'bowl' half into a well oiled baking pan.

Mash the scooped out portion in the bowl with your seasoning, butter and sour cream.  Use your 'taste test' to see how much of the herbs and spices you want to use.  Potatoes are very bland so make sure you use enough to add flavor but do so bit by bit so you don't put too much in!

If you want your potato boats to be crisp you *can* bake them in a 425 degree oven unfilled at this point and fill them with the mashed filling after.  I don't usually do that.  I like to scoop and fill them with a melon baller, then top each with bacon crumbles pressed slightly into the potatoes to stay, and finish with a few sliced chives or tops of green onions. At this point you can serve as is,  you can return to a hot oven and bake about 15 minutes to heat and crisp, or you can refrigerate them and bake them later when you want to serve them.  Very versatile!

Scooping... scooping...

All scooped and ready to be refilled

Adding the sour cream and butter and spices

All dressed for the party

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