Twice-Baked Potato Bites

Decadent, impressive and oh so easy!


  • 4 slices uncooked bacon
  • 10 “B” size red potatoes (about 2¼ in./5.5 cm in diameter), unpeeled
  • 2 tbsp (30 mL) Three Onion Rub, divided
  • 4 oz (125 g) part-skim mozzarella cheese
  • 2 oz (60 g) fresh Parmesan cheese
  • 3 tbsp (45 mL) mayonnaise
  • 3 tbsp (45 mL) sour cream
  • 2   green onions


  1. Stack the bacon slices and cut them into ¼-in. (6-mm) pieces. Cook in (8-in./20-cm) Sauté Pan over medium-high heat 8-10 minutes or until crisp. Drain on paper towels. 

  2. Cut potatoes in half crosswise. Carefully scoop out a ½-in. (1-cm) deep well from the center of each potato half using the scoop end of Core & More

  3. Arrange potato halves, well side up, in Small Ridged Baker; spray with canola oil using Kitchen Spritzer. Sprinkle with ½ tbsp (7 mL) of the rub.  

  4. Cover potatoes with Parchment Paper. Microwave potatoes on HIGH 9-12 minutes or until tender; remove baker from microwave.  

  5. Meanwhile, grate mozzarella with Microplane® Adjustable Coarse Grater. Grate Parmesan with Microplane® Adjustable Fine Grater.  

  6. Combine cheeses, remaining 1½ tbsp (22 mL) rub, mayonnaise and sour cream in Small Batter Bowl.  

  7. Using Small Scoop, scoop cheese mixture evenly into potato halves. Microwave, uncovered, on HIGH 1-2 minutes or until cheese mixture is melted.  

  8. Meanwhile, thinly slice green onions. Remove baker from microwave. Sprinkle potatoes with bacon and green onions. 


  • 20  servings of 1 appetizer

Nutrients per serving:

Calories 150, Total Fat 7 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Sodium 210 mg, Carbohydrate 17 g, Fiber 2 g, Protein 5 g 

Cook's Tips:

 Try chilling the mozzarella cheese to make it easier to grate. 


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