5 Ingredients or Fewer

Twice Baked New Potatoes

December  1, 2011
4 Ratings
  • Serves 12 taters
Author Notes

First off, they aren't really twice baked, but that is just what we call them. I often make these to take to parties and they are usually gone in about 2.7 seconds. Tasty, portable, and a good base for those of you who will be - ahem - tipping a few. I don't make them fancy or twirly or piped - these are rustic chunky looking little fellas. Mr L is thrilled that the theme initiated a sudden midweek new tater incident. —aargersi

Test Kitchen Notes

Aargersi's delicious little bites are a satisfying and oh so delicious appetizer. The creamy new potatoes, with sour cream, bacon, cheese and chives are addictive, you can't eat just one. I loved the simplicity of the recipe, they come together in a snap. I made them in the evening and refrigerated overnight and popped them in the oven just before serving. These are so versatile, they would be wonderful for a cocktail party or for Super Bowl Sunday. Loved them! —sdebrango

What You'll Need
  • 6 new potatoes (I picked 6 because that's how many I had in the fridge - but by all means scale UP for your party)
  • 3 tablespoons sour cream
  • 2 tablespoons finely shredded sharp cheddar
  • 1 tablespoon minced fresh chives
  • 3 strips crispy cooked bacon
  • salt and pepper
  1. Boil the potatoes in salted water until they are tender. Drain and cool. Heat the oven to 350
  2. Cut them in half - I let them roll to resting so I know where to cut them (cut horizontally from the resting place) that way they won't roll around on a serving platter. Scoop out the middle of each - this is a perfect job for your melon baller.
  3. Mash the potato middles - if you have a potato ricer now is a good time to use it. If not, just mash with a fork or something. Mash in the sour cream and a few cranks of pepper. Now stir in the cheese. Crumble in the bacon and then fold it and the chives in. Taste and see if you need more salt or pepper. I didn't.
  4. Using that handy melon baller (or a wee spoon) fill the potato halves back up. You can pat the filling into place with damp fingers if you like.
  5. Spray a baking dish or lightly brush with oil and bake the taters until they are brown and irresistible. About 30 minutes or so usually. Allow them to cool some before serving - musn't burn the party goers mouths!!!

See what other Food52ers are saying.

  • gingerroot
  • lapadia
  • fiveandspice
  • creamtea
  • EmilyC

Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

16 Reviews

Erin K. June 27, 2013
Can you make these the night before and then bake them the next day?
aargersi June 28, 2013
Yes, I think that would work out fine!
Mingreader January 15, 2012
These were delicious! After the first batch disappeared we made a mountain of them for a football playoff-watching party. I added some green onions because I had them on hand.
gingerroot December 20, 2011
Made these for a holiday party last night and you were right, they disappear quickly. Adapting the familiar twice baked potato to bite size is genius!
aargersi December 21, 2011
Oh good I am very happy that you and others liked them!
lapadia December 9, 2011
Agree, my first thought was "cute little potatoe" !
lapadia December 9, 2011
fiveandspice December 6, 2011
These are so cute!!! And I want to eat them!
creamtea December 4, 2011
Yummm! May try these with sausage....
aargersi December 5, 2011
that is an excellent idea!!!
creamtea December 4, 2011
Yummm! May try these with sausage....
EmilyC December 2, 2011
Love these!
arielleclementine December 2, 2011
yes please! mayhaps these could make an appearance at the next ginger's kitchen event??
aargersi December 2, 2011
Why yes, yes they could! I just pulled The Snake Bite out of the oven by the way ....
arielleclementine December 2, 2011
you're such a sweet friend :)
Bevi December 1, 2011
These are delectable!