Potato fans, I have something special for you today! If you enjoy potatoes dressed up with delicious toppings, you’re in the right place. I’ve put together two fantastic loaded potato recipes that are perfect for snacks, sides, or party food.
These recipes are easy to make and guaranteed to be a hit. Get ready to bake and enjoy some truly comforting potato dishes!
Jump to Recipe:
- 1. Loaded Baked Potato Wedges: A Classic Comfort
- 2. Loaded Mini Potato Bites: Perfect Appetizer Potatoes
Loaded Baked Potato Wedges: A Classic Comfort
These crispy potato wedges are baked until golden brown and then piled high with cheese, crispy bacon, and cool sour cream. They make a perfect appetizer or a fun side dish for any meal you’re planning.
Key Ingredients & Tips
- Potato Choice: Russet potatoes work best here. They get nice and fluffy inside while staying crisp on the outside.
- Baking for Crispiness: Make sure your wedges are in a single layer on the baking sheet so they get evenly crispy. Don’t overcrowd the pan.
What You Need
- 2 large russet potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- 1/2 cup sour cream
- 2 tablespoons chopped fresh chives, for garnish
⏱️ Time: 40 minutes🍽️ Yields: 4 servings
How to Make It
Step 1: Get Your Potatoes Ready
Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly and cut each potato lengthwise into 8 even wedges. Place the wedges into a large bowl.
Step 2: Season and Bake the Wedges
Drizzle the potato wedges with olive oil, then sprinkle with salt and pepper. Toss everything until the wedges are evenly coated. Arrange them in a single layer on a baking sheet. Bake for 25-30 minutes, or until the wedges are golden brown and tender. Flip them halfway through baking for even crispness.
Step 3: Add Toppings and Finish Baking
Remove the baking sheet from the oven. Sprinkle the shredded cheddar cheese and crumbled bacon over the hot potato wedges. Return the baking sheet to the oven for another 5 minutes, or until the cheese is melted and bubbly.
Step 4: Serve Them Up
Carefully transfer the loaded potato wedges to a serving platter. Top each serving with a dollop of sour cream and a sprinkle of fresh chives. Serve immediately while they are warm and the cheese is still gooey.
📝 Final Note
These wedges are best eaten fresh. If you have leftovers, store them in an airtight container in the fridge for up to 2 days and reheat in the oven for crispiness.
Loaded Mini Potato Bites: Perfect Appetizer Potatoes
These adorable mini potato bites are a fantastic option for parties or as a fun side. Small potatoes are roasted, then filled with a creamy, cheesy mixture and topped with bacon and green onions.
Key Ingredients & Tips
- Mini Potatoes: Use small, uniform potatoes like baby Yukon Golds or red potatoes. They cook evenly and are easy to handle.
- Scooping Carefully: When scooping out the potato flesh, be gentle so you don’t break the potato skin. Leave a thin border around the edge.
What You Need
- 1 lb mini potatoes (about 12-15 small potatoes)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter, melted
- 1/4 cup sour cream
- 1/4 cup shredded cheddar cheese, plus more for topping
- 2 slices cooked bacon, crumbled
- 2 tablespoons chopped green onions, for garnish
⏱️ Time: 35 minutes🍽️ Yields: 12-15 bites
How to Make It
Step 1: Prepare and Bake Mini Potatoes
Preheat your oven to 400°F (200°C). Wash the mini potatoes well and pat them dry. Toss them with olive oil, salt, and pepper. Place them on a baking sheet and bake for 20-25 minutes, or until they are tender when pierced with a fork. Let them cool slightly.
Step 2: Scoop and Make Filling
Once cool enough to handle, slice each potato in half lengthwise. Using a small spoon, carefully scoop out most of the cooked potato flesh, leaving a thin shell. Place the scooped potato flesh into a small bowl. Mash it with melted butter, sour cream, and 1/4 cup of shredded cheddar cheese. Mix until smooth.
Step 3: Fill and Bake Again
Spoon or pipe the potato filling back into each potato shell. Arrange the filled potatoes back on the baking sheet. Sprinkle with additional shredded cheddar cheese and crumbled bacon. Bake for another 8-10 minutes, or until the cheese is melted and bubbly and the potatoes are heated through.
Step 4: Garnish and Serve
Remove the mini potato bites from the oven. Garnish them with chopped green onions. Serve them warm as an appetizer or a delightful side dish. They are best enjoyed right away.
📝 Final Note
You can prepare the potato shells and filling a few hours ahead of time. Store them separately in the fridge, then assemble and bake just before serving for the freshest taste.
