Have you ever had one of those action-packed, whirlwind days where you forget how completely exhausted you are?
That’s me right now. I got the call in the wee hours of the morning that I needed to be in at work by 5 a.m. I already had a full day scheduled for my normal shift, so I still had to do that on top of working with our feature reporter for the morning show.
Thankfully, the day flew by. My reporter and I had a fun time at a sensory indoor gym, then I had to come back and give a presentation, do live shots for our midday show, shoot an interview for Consumer Watch, then give my final presentation of the day.
Wooooo. What a doozy of a Wednesday.
On top of all of that, I had probably 5-6 hours of sleep—and I’m usually a complete slug if I don’t get at least 8 hours. I plowed through. I survived. I kicked butt! Plus, I only daydreamed of napping in bean bags once (thanks, Mireya).
While I’m more exhausted than hungry at the moment, I am still thinking of these potato bites that I made this weekend. I’ve surprisingly never made potato skins before, and these are kind of like a variation on those. Red potatoes are subbed in for regular potatoes, and the only dairy involved is sour cream.
Toss in a handful of fresh chives, some crispy bacon, and fragrant stone-ground mustard and you have yourself one delicious appetizer or side dish. The only tip I have is to make sure not to over-boil the potatoes, or the skins will completely fall apart. I found that 10-15 minutes was a good amount of time for the boiling portion of the recipe.
(PS—Want an easy way to cook crispy bacon? Try my favorite method here.)
Anyway, I’ve been eating these as snacks straight out of the fridge for the last few days, they’re that good. That’s how you know something is good: when you can eat it without heating it up.
Baby Potato Bites with Sour Cream & Bacon
Crispy red potato skins filled with sour cream, chives & bacon.
- 12 small red potatoes
- 2 TBS. olive oil
- salt and pepper
- 1 TBS. chopped rosemary
- 5 strips of cooked bacon, crumbled
- 3/4 cup sour cream
- 1 TBS. stone-ground mustard
- 3 TBS. chopped fresh chives, divided
- Preheat oven to 400 degrees. Place potatoes in a large pot full of water. Bring pot to a boil and boil potatoes until soft but still slightly firm, about 10-15 minutes. Drain and let potatoes cool slightly.
- Meanwhile, in a small bowl, combined the sour cream, mustard, 2 tablespoons of the chives and bacon, reserving 1 piece of bacon for topping.
- Once potatoes have cooled, cut each in half. Scoop out the insides (discard the potato pulp) leaving a rim around the skins. Toss empty potato skins with oil, salt, pepper and rosemary. Lay in a single layer on a baking sheet, cut side up. Bake until cups are browned and crispy, 15-20 minutes.
- Let potatoes cool slightly then spoon in sour cream mixture. Top each potato bite with reserved chives and bacon. Serve warm or cold!
Preheat oven to 400 degrees. Place potatoes in a large pot and cover with water. Bring pot to a boil and boil potatoes until they are soft but still slightly firm, about 10-15 minutes. Drain and let potatoes cool.
Meanwhile, in a small bowl, combine the sour cream, mustard, 2 TBS chives and bacon.
Stir mixture together until well-combined. Set aside. Once potatoes are cool, cut each potato in half. Scoop out the insides and discard the potato pulp, making sure to leave a small rim to keep skins intact.
Toss potatoes with olive oil, salt, pepper and rosemary. Place in a single layer on a baking sheet and bake in preheated oven for 15-20 minutes or until crispy and browned.
Fill each potato cup with sour cream mixture and top with reserved chives and bacon.