Cheesy Twice-Baked Potato Bites

Loaded with bacon, Pepper Jack cheese and sour cream, these mini potato appetizers will be a hit with any big crowd!


  • 20 small round red potatoes
  • 1/2 cup lean corned beef or ham, finely chopped
  • 20 slices Crystal Farms Pepper Jack Cracker Cuts
  • 1 tbsp butter, melted
  • 1/4 cup sour cream
  • 1 tbsp chopped fresh chives


  • Preheat oven to 400° F.
  • Fill a large pot with water and bring it to a boil; add potatoes and boil until they are fork tender. Do not overcook.
  • Cool. Cut each potato in half and cut a small slice off of the rounded end so the potato can sit upright
  • Create potato cups by scooping out the inside of each potato half, saving the potato insides in a bowl.
  • Add the corned beef or ham, melted butter, ¼ cup sour cream to the bowl and season mixture to taste.
  • Place potatoes on baking sheet and season with salt. Scoop mixture into potato halves and top each with a slice of cheese. Place baking sheet in oven for 10 minutes.
  • Remove from oven and garnish with a dollop of sour cream and chopped chives, if desired.

Chef's Tips & Suggestions:

  • The size of each round red potato should be approximately the size of a golf ball.