Weekly Recipes

Bacon Chile Potato Bites

Bacon Chile Potato Bites

Bacon Chile Potato Bites are a bite sized version of twice baked potatoes (sort of) loaded with sour cream, bacon, green chiles, and sharp cheddar. Super yummy, always a hit!

If you want a killer party appetizer or an easy potato side dish, try these Bacon Chile Potato Bites. They are basically a bite-sized version of loaded baked potatoes, except I didn’t bake them; I steamed them (love my steamer!). I used small red potatoes about the size of small plums or apricots. Note you can easily adapt this recipe for full-sized potatoes; just measure the potato that you scoop out and adjust all the proportions accordingly. These are great for a party appetizer. About 3 of them make a good side dish at dinner. These freeze very well – you just reheat in a microwave and serve.

I like to serve these with salsa and guacamole. This dish just goes so well with Southwestern foods it belongs on a taco buffet or a Mexican pot luck. If you have kids, you might want to make extra and freeze them in small batches so they’re easy to serve at a moment’s notice.

This is definitely a comfort food and not a diet dish – hope you like them!

Bacon Chile Potato Bites
Prep time
Cook time
Total time
Small potatoes loaded with cheese, sour cream, bacon, and chiles - yummy!
Recipe type: Side dish or appetizer
Cuisine: Southwestern
Serves: 8 servings
  • 1 lb small potatoes (~12, apricot or plum size)
  • 3 strips bacon
  • ½ cup sour cream, or to taste
  • ½ cup diced mild or medium green chiles
  • 1½ cup shredded sharp cheddar cheese
  • ½ tsp salt
  • ¼ tsp pepper
  • 1-2 tbsp diced green chiles for garnish
  • optional: for mashed potato rather than baked potato consistency, blend in milk to get desired consistency
  1. Preheat oven to 375°.
  2. Lightly spray 8"x8" or 9"x9" baking dish with cooking spray
  3. Steam or slow boil the potatoes, covered, for 30-45 minutes until soft. Remove from pot and set aside to cool.
  4. While potatoes cook, fry bacon strips until just starting to crisp. Put on paper towels to drain.Save the bacon fat. When cool, crumble into pieces roughly ¼ inch and smaller.
  5. When potatoes have cooled, cut each in half; then scoop potato out of each half with a spoon or large mellon baller leaving about ¼ inch of potato. Put the potato insides into a medium bowl. You should have about 1½ cups of potato. You'll have about 2 dozen potato skin cups to fill.
  6. Add 1-2 tbsp of the bacon fat and sour cream to the potatoes and mash together with potato masher or mixer. Blend in the salt, pepper, green chiles and about half the bacon. If you want a smoother texture, add milk to get desired consistency. Add salt and pepper to taste if needed.
  7. With a spoon, fill the potato skin cups and place them into the baking dish. Top with the shredded cheese, remaining bacon pieces and green chiles.
  8. Bake about 10 minutes or until cheese is melted and starting to lightly brown.
  9. Serve and enjoy!
  10. These keep well in the fridge and can be reheated in a microwave. They also freeze well.


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