Crispy golden potato bites filled with melted cheddar, bacon, sour cream, and green onions. A fun, bite-sized snack for parties or game day.
Loaded baked potatoes are one of my favorite snacks from food stalls because of how customizable and filling they are. You can pile on whatever toppings you want, and they always feel like a complete meal rather than just a side dish. The first time I introduced them to my kids, they were absolutely hooked, but sometimes the potatoes were too big for both of them to finish, so I thought of making these bite-sized versions instead.
I make this whenever we need a snack that's filling but not really a full meal. The petite golden potatoes are the perfect size for little hands, and they get crispy on the outside while staying fluffy inside. What I love most is how I can customize each little potato depending on what my kids are in the mood for: some get extra cheese, others get more bacon, and my daughter always requests extra sour cream.
I love how excited the kids get when they see a whole tray of mini loaded potatoes coming out of the oven. They're so happy about having their own individual portions, and there's never any arguing about who gets more toppings. They help me out with the prep, Lin crumbles the bacon while Leo takes charge of the sour cream dolloping.
This is a great recipe for game days or even just casual days when we're all at home. My genius husband requests caramelized onions on his so I always have a batch of that ready. We get to bond over everything from prep to finish, and it's become one of those recipes that brings everyone together in the kitchen.
Ingredients
Petite golden potatoes are perfect for this recipe because their small size means I don't have to do much slicing or scooping. The thin skin gets perfectly crispy while the inside stays tender and fluffy.
Once the potatoes are roasted, I stuff them with shredded cheddar cheese that gets all melty and gooey. I usually go with medium cheddar because it gives that perfect balance of sharp flavor without being too intense for the kids.
Crispy bacon is what really makes these feel like a treat instead of just regular potatoes. I only need a few slices, crumbled up and sprinkled on top, but it adds that salty crunch everyone fights over.
A small dollop of sour cream on each potato is what ties everything together with that classic loaded potato flavor we all crave. Then I finish with a pinch of flaky salt and some finely sliced green onions. The salt makes all the other flavors pop, while the green onions add just enough freshness to tie everything together.
See the recipe card for exact quantities.
Step-by-step Instructions
This loaded baked potatoes recipe results in a fun, bite-sized format that's perfect for parties or game day snacking. They're crispy on the outside, fluffy on the inside, and loaded with all the good stuff that makes everyone happy.
Prep the Oven and Baking Sheet
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
Roast the Potatoes
Spread 1½ pounds of petite golden potatoes on the prepared baking sheet. Drizzle them with 2 tablespoons of olive oil and sprinkle lightly with salt. Use your hands or a spatula to toss the potatoes until they’re evenly coated in oil and seasoning. Roast in the oven for 30 to 35 minutes, or until they’re golden and tender when pierced with a fork.
Want to save this?
Just enter your email and get it sent to your inbox! Plus you'll get new recipes from us every week.
Create the Filling Space
Let the potatoes cool slightly, just enough to handle safely. Then, use a small paring knife to carefully cut a shallow triangle-shaped wedge from the top of each potato. This gives you room to add the filling without splitting the whole potato apart.
Fill with Cheese and Bacon
Once prepped, stuff each potato with shredded cheddar cheese (about ¾ cup total) and crumbled cooked bacon (from 4 slices). Press the filling gently into the potatoes so it stays in place.
Melt the Cheese
Return the filled potatoes to the oven for 5 to 7 minutes, or until the cheese is fully melted and starting to bubble. Keep an eye on them so the bacon doesn’t burn.
Garnish and Serve
Remove the tray from the oven. Let the bites cool for a minute, then add a dollop of sour cream to each one. Finish with a sprinkle of flaky salt and sliced green onions. Serve while warm.
Storage
Let the potato bites cool completely before storing. Transfer them to an airtight container and keep them in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 350°F oven for about 10 minutes, or until warmed through and the cheese is melted again. Avoid microwaving if you want to keep the texture of the skins intact.
Top Tips for Loaded Potato Bites
Broil for extra texture: After adding the cheese and bacon, place the potatoes under the broiler for 1 to 2 minutes. This crisps up the edges and adds a light golden finish without drying out the centers.
Pick uniform potatoes: Use petite golden potatoes that are close in size so they roast evenly. If a few are much larger, cut them down slightly before baking to keep the cook time consistent.
Scoop just enough: When making the wedge on top, don’t dig too deep. A shallow cut creates space for the toppings without breaking the potato apart.
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Loaded Baked Potato Bites
Equipment
Ingredients
- 1 ½ lb petite golden potatoes
- 2 tablespoon olive oil
- 4 slices bacon cooked and crumbled
- ¾ cup shredded cheddar cheese
- ¼ cup sour cream
- Flaky salt for garnish
- Green onion for garnish
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Place the potatoes on the baking sheet, drizzle with olive oil, and sprinkle with salt. Toss to coat evenly.
- Bake for about 30 to 35 minutes, or until the potatoes are fork-tender.
- Remove from the oven and let cool slightly. Use a knife to cut a shallow triangle-shaped wedge out of the top of each potato—this helps avoid splitting while creating space for the filling.
- Fill each potato with shredded cheese and crumbled bacon.
- Return the potatoes to the oven for 5 to 7 minutes, or until the cheese is melted.
- Dollop on sour cream and top with green onions and a sprinkle of flaky salt. Serve warm and enjoy!
