Crispy Loaded Smashed Potato Bites Recipe Easy Perfect Snack with Sour Cream and Chive
These crispy smashed potato bites feature a crunchy exterior and soft center, topped with creamy sour cream and fresh chives for a perfect snack or appetizer.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 1.5 pounds baby Yukon Gold potatoes
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup (50 grams) shredded sharp cheddar cheese
- 1/4 cup (30 grams) crispy bacon bits (optional)
- 1/2 cup (120 ml) full-fat sour cream
- 2 tablespoons fresh chives, finely chopped
Instructions
- Place the baby Yukon Gold potatoes in a large pot and cover with cold water. Add 1 teaspoon salt. Bring to a boil and cook until fork-tender, about 15-20 minutes. Do not overcook.
- Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Drain the cooked potatoes well and let them air dry for a few minutes.
- Transfer potatoes to the baking sheet, spacing evenly. Use a potato masher or the bottom of a glass to gently press down each potato until flattened but still in one piece, about 1/2 inch thick.
- Drizzle 3 tablespoons olive oil evenly over the smashed potatoes. Sprinkle with 1 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon garlic powder. Toss gently or brush oil on for even coating.
- Bake in the oven for 20-25 minutes until golden and crispy around the edges. Flip halfway through baking for even browning if desired.
- Remove from oven and sprinkle shredded sharp cheddar cheese and crispy bacon bits evenly over the potatoes. Return to oven for another 5 minutes or until cheese is melted and bubbly.
- Remove from oven and let cool slightly. Dollop about a teaspoon of sour cream on each potato and sprinkle with fresh chopped chives. Serve warm.
Notes
Do not overboil potatoes to avoid mushy texture. Let potatoes air dry before smashing for better crispiness. Flip potatoes halfway through baking for even crisping. Add cheese near the end to prevent burning. For vegetarian version, omit bacon or substitute with crispy fried onions. For dairy-free, skip cheese and use dairy-free sour cream or avocado cream.
Nutrition
- Serving Size: About 6-8 bites per
- Calories: 220
- Fat: 11
- Carbohydrates: 25
- Fiber: 2
- Protein: 6
Keywords: smashed potatoes, crispy potatoes, loaded potato bites, snack recipe, sour cream and chive, easy appetizer, potato snack