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Baked Potato Bites

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x

DESCRIPTION

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.


Ingredients

Scale
  • 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

Instructions

  1. Preheat the oven to 450ºF.
  2. 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.
  3. 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.
  4. 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.
  5. Chop up the bacon.
  6. 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.