So when you want to make something super cute and yummy, the best way to do it is to serve these as your perfect little side dish. The smaller things are, the cuter they look and they cuter they look…well…back to the old saying…we eat with our eyes. These mini loaded potato bites are basically the potato equivalent of bento!
These are not a week night quick bake, they are a weekender or a special meal treat or if you’re feeling particularly creative, these are a bit of fun…because they are fiddly and they take a little bit of time. But they are so worth it as they are basically an explosion of flavour in your mouth!
If you’re thinking “what on earth can I serve these with?” Well… from experience, they go down really well with lamb, so try our lick-your-fingers-lamb-cutlets, or chicken like these honey lime drumsticks! I might be biased, but I really think these potato bites make any meal infinitely better.
Master 4 is finally eating potatoes due mainly to these. He’s my kid who loves flavour and lots of it. So he’s always kind of not been entirely convinced by potatoes as they can be bland, but served like this, he’s totally keen.
Using bacon makes everything yummier, so these are a winner from the outset. Now, what to do with the rest of the sour cream? Use it for taco Tuesday of course! You could also adapt this recipe to use larger potatoes if you liked, I’ve done it with 6 medium sized potatoes, or double the recipe for extra large spuds.
Why am I using dill? Well I tend to go for the underdog and in the herb world I feel like dill is highly neglected. Oh and we’d had pasta earlier in the week that used dill. You could swap it out for fresh thyme, oregano or even chives.
Mini loaded potato bites
- 12 small new potatoes
- 2 rasher of bacon thinly sliced
- 2 spring onions thinly sliced
- 2 tbsp butter
- 3 teaspoons wholegrain mustard
- ⅓ cup grated cheddar cheese
- ¼ cup sour cream
- 2 tbsps chopped dill
- Preheat oven to 200 degrees.
- Boil, or steam your potatoes until tender.
- Cook bacon until crispy in a frypan over medium heat.
- Cut a slice from the top of the potatoes, then using a teaspoon, hollow out the flesh.
- Mash the potato flesh with the butter, sourcream, mustard, spring onion, 1 tbsp dill and half of the cooked bacon.
- Place the hollowed potatoes in a baking dish and fill with the mashed mix.
- Top with the remaining bacon.
- Bake for 20 minutes at 200 degrees.
- Sprinkle with the remaining dill and serve