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Sour Cream and Chive Twice-Baked Potato Bites

Sour Cream and Chive Twice-Baked Potato Bites

This recipe is easily doubled for a larger crowd.

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  • Prep Time 40 min
  • Total Time 0 min
  • Servings 12

Ingredients

6
small red potatoes
1
teaspoon chopped fresh chives
1/4
teaspoon dried thyme leaves or 3/4 teaspoon chopped fresh thyme
1/4
teaspoon salt
Dash garlic powder
2
tablespoons sour cream
1
tablespoon margarine or butter, melted
1
tablespoon milk
Paprika, if desired
Chopped fresh chives, if desired

Directions

  • 1 Place potatoes in medium saucepan; cover with cold water. Bring to a boil. Reduce heat; cook 15 to 20 minutes or until tender. Drain.
  • 2 Cut potatoes in half. If necessary, cut thin slice from bottom of potato halves to level. With small spoon or melon baller, scoop out center of cooked potatoes, leaving 1/8-inch shell. Place scooped out potato (not shells) in small bowl. Add 1 teaspoon chives, thyme, salt, garlic powder, sour cream, margarine and milk; mash until smooth.
  • 3 Pipe or spoon potato mixture into potato shells. Place on ungreased cookie sheet.
  • 4 Broil 4 to 6 inches from heat for 3 to 5 minutes or until hot and lightly browned. Sprinkle with paprika and chives. Arrange filled potatoes on serving plate. If desired, garnish plate with fresh thyme.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
60
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
60mg
60%;
Total Carbohydrate
10g
10%
(Dietary Fiber
1g
1%
  Sugars
1g
1%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
6%;
Calcium
0%;
Iron
4%;
Exchanges:
1/2 Starch; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Tips  

Expert Tips

MAKE-AHEAD TIP: Prepare potatoes and top as directed in recipe; place in shallow pan. Do not broil. Cover; refrigerate up to 24 hours. Broil as directed in recipe.

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