Step-by-Step Guide to Prepare Perfect Potato Bites


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Potato Bites
Potato Bites

Before you jump to Potato Bites recipe, you may want to read this short interesting healthy tips about Stamina Enhancing Snack foods.

We are all aware that consuming healthy meals can help us really feel better within our bodies. When we eat more healthy snacks and less of the detrimental ones we typically feel much better. Eating more fresh vegetables helps you feel much better than eating a portion of pizza. This is usually a problem, nonetheless, when it comes to eating between goodies. Finding snack foods that really help us feel better and increase our energy levels often involves lots of shopping and scrupulous reading of labels. Here are some healthy snacks that can be used when you need a fast pick me up.

If you are looking for a quick snack, you can’t go completely wrong with a whole grain one. A mid-morning snack of whole grain bread along with some protein will sustain you until it’s time for lunch break. When you require a fast treat on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Whole grains are generally better than processed grains present in white bread.

You will not have to look far to find a wide variety of healthy snacks that can be easily prepared. Being healthy doesnt need to be a battle-if you let it, it can be quite uncomplicated.

We hope you got benefit from reading it, now let’s go back to potato bites recipe. You can cook potato bites using 20 ingredients and 6 steps. Here is how you do that.

The ingredients needed to cook Potato Bites:
  1. Prepare POTATOS
  2. Prepare 18 to 20 small golf ball sized red potatos.
  3. Provide 1/4 cup cream, heavy, light or half and half
  4. You need 2 tbsp sharp cheddar,cheese, shredded
  5. Prepare 2 tbsp cream cheese
  6. Provide 1 tbsp butter, salted or unsalted at room temperature
  7. Get 1/4 cup romano cheese, grated
  8. Provide 1 tbsp Italian four cheese blend, shredded
  9. You need 4 slices of bacon, cooked until very crisp, drained and crumbled
  10. Provide 2 sliced green onions
  11. Provide 1 garlic clove, minced
  12. Prepare 1/4 tsp pepper and salt to taste
  13. Use 1/4 tsp cajun seasoning
  14. Take FRYING
  15. Use canola or peanut oil for frying, about 4 cups
  16. You need TOPPINGS
  17. Provide 1/4 lb sliced italian four cheese blend
  18. Take 1 recipe roasted jalapenos, recipe attached in direction step #5
  19. Prepare GARNISH
  20. Prepare 1/2 cup or more sour cream
Instructions to make Potato Bites:
  1. Preheat oven to 425. Prick potatoes with a skewer and place on baking pan in single layer and bake until tender about 20 to 30 minutes. Remove from oven and cool. The cooler they are the easier to hollow them out.
  2. Carefully cut thin slice of top of potatoes and scoop out as much potatoes pulp as possible but leaving a sturdy shell. Put potato pulp in a bowl and mash with cream, cheeses, pepper, green onion,butter, garlic, and cajun seasoning fold in bacon
  3. In a Dutch oven or deep heavy pan heat oil to 350. Fry hollowed out potatoes shells until golden and crisp.about 4 to 5 minutes. Do not crowd.. Remove to a rack to drain.
  4. Fill each potato with mashed potatoes mixture..Put a piece of the sliced four cheese blend on top.
  5. Top.the cheese with a slice or piece of the roasted jalapeno. Recipe attached below - - https://cookpad.com/us/recipes/350333-roasted-parmesan-garlic-jalapeno-rounds
  6. Preheat oven to 425. Spray a baking pan large enough to hold potatoes in one layer.. Place filled potatoes on prepared pan and bake until hot about 15 to 18 minutes. Serve hot with sour cream

In a mixing bowl, smash potatoes. Add butter, crushed chilli, mixed herbs (I used fresh thyme and rosemary) and mix together. Loaded Potato Bites Be the first to rate & review! Think of this finger food as mini loaded baked potatoes. Peewee potatoes are boiled, smashed, and roasted until crispy and golden, then finished with a flavorful mix of all your favorite toppings: sour cream, scallions, bacon, and cheddar.

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