Roasted Potato Bites

This unique appetizer take the comfort of a baked potato with "the works" and spins it in a fresh, appealing way.

Ingredients

  • 12 “B” size red potatoes (about 2 inches in diameter), unpeeled
  • 1 tablespoon olive or vegetable oil
  • 2 garlic cloves, pressed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 ounces chive and onion cream cheese spread
  • 3 tablespoons sour cream
  • Optional toppings such as grated cheddar cheese, bacon bits and snipped fresh chives

Directions

  1. Preheat oven to 425°F. Cut potatoes in half crosswise. Cut a thin slice off bottom of each potato half. Carefully scoop out a small amount of pulp from each potato half using Core & More. In Classic Batter Bowl, combine oil, garlic pressed with Garlic Press, salt and black pepper. Add potato halves; toss to coat.

  2. Place potato halves, hollowed side down, on Medium Bar Pan. Bake 30-32 minutes or until deep golden brown and tender. Remove from oven; cool slightly.

  3. In Small Batter Bowl, combine cream cheese spread and sour cream; whisk together until smooth using Stainless Whisk. Attach desired tip to Easy Accent® Decorator; fill with cream cheese mixture and pipe evenly into hollowed potato halves. Sprinkle with toppings, if desired. Place on serving platter; serve slightly warm.

Yield:

  • 24  servings of 2 appetizers

Nutrients per serving:

Calories 80, Total Fat 5 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate 9 g, Protein 2 g, Sodium 150 mg, Fiber 1 g
 

U.S. Diabetic exchanges per serving:

1/2 starch, 1 fat (1/2 carb)

Cook's Tips:

“B” size potatoes are new red potatoes that measure about 2 inches in diameter. They are often found in bags by the other potatoes in most grocery stores.

The mid-sized Medium Bar Pan is perfect for preparing a variety of bite-sized appetizers, bar cookies, biscuits and brownie mixes (19-21 ounces). It is also ideal for frozen foods such as chicken patties and French bread pizzas.

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