I’m a big believer in really pulling out all the “pizzazz” when it comes to having guests over. I want them to feel special and to know that I appreciate them taking time from their busy lives to spend time with our family. I find that I can express that love and appreciation through the small details they are sure to notice when they come to your home! I don’t mind that it’s often a bit of extra work for me. In fact, because it’s more laborious, I know that I’m putting in the effort the people in my life deserve! An instant mashed potato or store knock-off just won’t do.
This recipe works as a wonderful appetizer or an accompaniment to any meal. They can be made ahead and popped into the oven right before your company arrives. I love recipes that allow that! These do take a bit of time to make, but they are kind of fun to put together. They are bite-sized finger food with substance, and look so fancy set out on a tray. I recently served them at a luncheon bridal shower, and received many rave reviews!
Twice-Baked Mini Potato Bites
Makes many servings
Ingredients:
3 lbs. baby red potatoes, washed
1 c. sour cream
1/2 c. grated Parmesan
1/4 c. chopped chives, fresh
salt and pepper to taste
2 T. olive oil
1/4 c. milk
1. After washing the potatoes, cut them in half. Cut a small slice off of the bottom of each halve to make it sit upright without rolling. In a large bowl, toss the potatoes with the olive oil and salt and pepper. Place each potato, bottom side down, on a sprayed cookie sheet with sides. Bake in a 400 degree oven for 30-35 minutes or until a fork easily pokes through the potato. Remove and let cool. Once cooled, carefully spoon out the center of each potato, leaving some of the potato in the cavity of the skin to form a “potato bowl”.
2. Put the potato pulp into a medium-sized bowl. With a potato masher, mash the potatoes to a chunky consistency, not smooth like you would with a regular mashed potato. Add the sour cream, 3/4 of the chives (leaving some for garnish), Parmesan cheese, salt and pepper to taste. Mash this together a few more times with the potato masher and then stir it the rest of the way until well combined. Slowly add the milk until moistened, but not creamy. You may not need it all.
3. Spoon the filling into each potato shell and garnish with the extra chives. I like to cover it at this point and put it in the fridge for a few hours to let the flavors blend, although it's not necessary. When ready to serve, heat in a 400 degree oven for 15-20 minutes or until they are slightly golden brown on top. For added flavor, before baking you can mix together 1/4 c. olive oil with 1 clove of freshly minced garlic, heating on the stove for a few minutes to infuse the flavors. Drizzle this over the top of the potatoes right before putting them in the oven. Enjoy this savory bite of goodness!
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You can find more fun ideas to dazzle guests along with recipes and silly fun over at Sunday Baker.
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I tried this recipe from a magazine about a month ago and it was way more involved than I anticipated and the potatoes required much more time to cook. I had 3 guests trying to scoop and stuff burning hot potatoes and the flavor was bland.
I'm sorry your recipe didn't turn out! I have to say, while this one is a bit time consuming, the taste is wonderful! As I mentioned in the article, I kept getting compliments on them when I served them at a shower. You could also add crumbled bacon for some added flavor or even more garlic or extra fresh herbs. It's fun to play around with the flavors and spices!
The cooking time may have to be adjusted for your oven, but this amount of time works in mine. I definitely like to make these the day ahead so that I'm not trying to get them done at the last minute too. Also, if they sit a day in the fridge, the taste is always better!
I hope that if you give them a try again, they turn out for you!
Delicious!
Making them a day ahead is a great tip, Sunday Baker.
In regards to the previous comment, careful planning ahead when having a dinner party is the way to go.
If there is even a chance that you are going to run out of time (and have to have guests pitch in), you may want to pick recipes that can be made *well* ahead of time and can either sit at room temp or chill in the fridge, leaving you with time to clean up and get ready well before guests arrive. That sounds like something that could easily be done with this recipe, as well.
I love the idea of adding a bit of bacon too!