Baby Red Potato Poppers

So savory, creamy, light and fluffy… these Baby Red Potato Poppers are always a welcomed appetizer or side dish!

This cute appetizer is so fun to make and would be a perfect addition to your Easter dinner.  These bite-sized potatoes are extremely simple to put together… the hardest part is scooping out the potatoes, but a melon baller makes it easy peasy!

This was one of the very first recipes I posted on the blog back in 2012.  I’ve changed the recipe a little over the years and also wanted to give it the justice it deserved with new photographs! 

Adjust the sour cream to your personal preference of desired consistency.  I like mine on the creamy side!  You also slash time by using packaged bacon recipe pieces instead of frying bacon.

Enjoy!

More Potato Side Dishes

• Southern Potato Salad
• Red Potato Salad
• Loaded Baked Potato Casserole

Baby Red Potato Poppers

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: potato poppers

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4

Author: Amy

Ingredients

• 1 ½ pounds baby red potatoes about 15 potatoes
• ⅔ cup sour cream
• ½ cup fully cooked and chopped bacon
• ¼ teaspoon garlic powder
• Salt and black pepper to taste
• 2 tablespoons chopped fresh chives

Instructions

• Rinse and scrub potatoes.  Place potatoes in a saucepan and cover with cold water.  Add ½ teaspoon salt and bring to a boil over medium high heat.  Reduce heat to maintain a gentle boil.  Cook for 15 minutes, or until a knife can be easily inserted into potatoes.
• Drain potatoes in a colander and allow to cool.  Once potatoes have cooled, preheat your oven to 350 degrees F.
• Slice potatoes in half length-wise.  Using a melon baller, scoop out potato flesh, leaving about a ¼ inch border.  Place potato flesh in a medium bowl.
• Add sour cream, bacon, garlic powder, salt and pepper and stir well to combine.
• Using your melon baller, spoon mixture into potato skins.
• Place potatoes on a rimmed baking sheet and bake for 10 minutes, or until potatoes are warmed thoroughly.
• Remove from oven and sprinkle with fresh chopped chives.

Notes

Adapted from MyRecipes.com

Nutrition

Calories: 261kcal | Carbohydrates: 29g | Protein: 9g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 304mg | Potassium: 906mg | Fiber: 3g | Sugar: 3g | Vitamin A: 321IU | Vitamin C: 16mg | Calcium: 62mg | Iron: 1mg

If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.

Tried this recipe?Mention @TheBlondCook or tag #theblondcook!

Originally published January 30, 2012 and updated March 19, 2018.