These Baked Potato Bites are a healthier take on the classic appetizer. Made to be bite sized, and with asparagus on top, they look as good as they taste!
The idea behind this easy appetizer recipe is to be healthy. Here we have Baked Potato Bites with Asparagus (sour cream and bacon included!). Check out more appetizer ideas here.
Healthy Loaded Potatoes
The thing is, there’s not as much potato, bacon, or sour cream in these potato appetizers as there is in an actual loaded baked potato. You can have two or three of these tasty baked potato bites and not do anywhere near the damage that a full-on loaded potato would do.
Of course, it comes down to portion control. I don’t have any kind of control over anything so I’m not great with this. But the key here is to not make too many in the first place. If you’re serving 4 people including yourself for appetizers, make enough for two each. You can always have additional appetizers available as well.
If there are eight canapés sitting in front of four people, everyone knows they’re just supposed to have two. And most people, including control-less me, will not break that taboo.
How to Make Baked Potato Bites
While your oven preheats, cut your potatoes in half lengthwise. I use small yellow potatoes for this. Put them in a baking pan and toss with olive oil, salt, and pepper. Arrange the potatoes on one side on the pan, cut side up. Then, lay the bacon slice along the other side.
Roast in oven until the potatoes are fork tender, about 15 minutes. Keep an eye on the bacon, as it may be ready sooner if it’s cut thin. When the bacon looks crispy, transfer it to a paper towel to blot and cool.
Meanwhile, toss the asparagus with the remaining teaspoon of oil and some salt and pepper. Put the spears on a baking sheet and pop it into the oven. Cook until bright green, 4-7 minutes depending on thickness. Remove from the oven and transfer them to a plate to cool. Cut each asparagus spear into three equal lengths.
Chop up the bacon and arrange the potato halves on a serving plate, cut side up. If any are particularly tipsy, cut a thin slice off of the rounded bottom, making it flat so that the potato can sit properly. Top each half with 1/4 teaspoon of sour cream, a little sprinkle of bacon, and one length of asparagus. Give everything a small grind of pepper.
I serve these at room temperature so that the sour cream doesn’t melt and puddle around the potatoes. But if you want to serve them warm, sprinkle with a bit of cheese instead of sour cream.
These look just like mini baked potatoes and taste as good as a loaded baked potato too. The addition of asparagus gives them nice color and a bit of veg, making them a tiny bit better for you. I serve these at room temperature so that the sour cream doesn’t melt and puddle around the potatoes. But if you want to serve them warm, you can. I would probably sprinkle with a bit of cheese instead of sour cream in that case.
9 small yellow potatoes
2 tsp olive oil, divided
salt and pepper
1 slice of bacon
6 spears of asparagus, trimmed of tough ends
4 and 1/2 tsp sour cream
Preheat the oven to 450ºF.
Cut the potatoes in half lengthwise (so the cut surface is oblong-ish rather than circle-ish). Put them in a 9″x11″ cake pan (if your pan is prone to sticking, add some foil or parchment paper first). Toss the potatoes with 1 teaspoon of the olive oil, 1/4 tsp coarse salt and 1/8 tsp coarse black pepper. Scoot the potatoes to one side of the pan and arrange them cut side up. Lay the slice of bacon along the other side of the pan. Put the pan into the preheated oven.
Roast until the potatoes are tender when pierced with a fork, about 15 minutes. Do check on them sooner, especially having a peek at your bacon. It will be done before the potatoes if it’s on the thin side. When the bacon looks crispy, remove it from the pan and transfer it to some kitchen towel to blot and cool. When the potatoes are done, remove the pan from the oven and allow them to cool as well.
Meanwhile, toss the asparagus with the remaining 1 teaspoon of oil, a good pinch of salt and a grind of pepper. Put the spears on a baking sheet and pop it into the oven. Cook until bright green and only just yielding to the pressure of a fork (4 minutes for this asparagus, 7 for really thick ones). Remove from the oven and transfer them to a plate to cool. Cut each asparagus spear into three equal lengths.
Chop up the bacon.
Arrange the potato halves on a serving plate, cut side up. If any are particularly tipsy, cut a thin slice off of the rounded bottom, making it flat so that the potato can sit with some dignity. Top each half with 1/4 teaspoon of sour cream, a little sprinkle of bacon and one length of asparagus. Give everything a small grind of pepper.
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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