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! 
My original photo January 2012
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!
Originally published January 30, 2012 and updated March 19, 2018.
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Baby Red Potato Poppers
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Approximately 15 1x
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Pin RecipeIngredients
- 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
Instructions
- 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.
Notes
Adapted from MyRecipes.com
Albert Bevia says
Your images have sure come a long way! this is like the ideal side dish or even appetizer…what an amazing recipe
Amy @ The Blond Cook says
Thanks so very much, Albert! 🙂