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So savory, creamy, light and fluffy… these Baby Red Potato Poppers are always a welcomed appetizer or side dish!
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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.
Originally published January 30, 2012 and updated March 19, 2018.Print
- 1–1/2 pounds baby red potatoes (about 15 potatoes)
- 2/3 cup sour cream
- 1/2 cup fully cooked and chopped bacon
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- 2 tablespoons chopped fresh chives
- Rinse and scrub potatoes. Place potatoes in a saucepan and cover with cold water. Add 1/2 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 1/4-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.
Adapted from MyRecipes.com