Crispy Baby Potato Bites


  • 1.5 lbs. Klondike Gourmet® Yellow Skin, Golden Fleshed Potatoes
  • ¼ c. olive oil
  • 2 tbsp. rosemary
  • Salt and pepper
  • ½ lb. bacon
  • 1 c. sour cream
  • ½ c. finely shredded cheese
  • 2 tbsp. chives

Preparation Steps

  1. Boil the whole potatoes in a pot of water with a pinch of salt, until tender. Drain and let cool.
  2. When the potatoes have cooled, cut in half and carefully scoop out the insides to form a cup (use a melon baller or small spoon.)
  3. Preheat the oven to 400°F.
  4. Place the potato cups in a large bowl. Mix the oil and rosemary and season with salt and pepper.
  5. Coat the potato cups with the oil mixture. Place the potatoes, cut side up onto a baking sheet and bake for 15-20 minutes or until brown and crispy.
  6. While potatoes are baking, crisp bacon, drain well. Crumble bacon into small pieces.
  7. In a bowl stir together sour cream, chives, cheese, and bacon; season with salt and pepper.
  8. Place the crispy potatoes on a plate; fill each with spoonful of the sour cream mixture. Garnish with extra chives, cheese, or bacon. Serve.