Mini New Potato Bites

photo by:kraft

All that's missing is the tux and the silver tray. Pass these elegantly delicious tiny baked potatoes at your next party, whether the event is black tie or come as you are.

time

prep:

30 min

total:

45 min

servings

total:

30 servings

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What You Need

new potatoes (1-1/2 lb.)

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

Tbsp. KRAFT Grated Parmesan Cheese

Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream

slices OSCAR MAYER Bacon, cooked, crumbled

Tbsp. chopped fresh chives

Make It

COOK potatoes in boiling water 15 min. or until tender.

MEANWHILE, mix cream cheese, Parmesan and sour cream. Refrigerate until ready to use.

DRAIN potatoes; cool slightly. Cut in half, then cut small piece from rounded bottom of each. Place, bottom-sides down, on platter; top with cream cheese mixture, bacon and chives.

Kraft Kitchens Tips

Variation

Prepare using PHILADELPHIA Neufchatel Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Note

These potatoes are delicious served hot or cold.

Special Extra

For added flavor, prepare using 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread.

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a cook

posted:4/23/2006

I used all fat free ingredients. It was wonderful and the left overs could be reheated anytime. Keeps very well. Perfect for two people to compliment many different meals.

MNM0214

posted:4/23/2006

Awesome,I replaced the regular cream cheese with philadelphia herb and garlic cream cheese.

a cook

posted:4/18/2006

YUMMY!!!!!! The potatoes I bought were a little big, but I just spooned out the middle and put the filling in. It came out real nice.

blondegermanfemale

posted:4/18/2006

We loved this recipe! I worried about the simplicity but it was fantastic. Very easy...we substituted the sour cream and chive sour cream and substitute ranch dip for the sour cream. They were great!

sheri530

posted:4/18/2006

Easy and delicious! A real crowd pleaser!

a cook

posted:4/17/2006

Following the recipe exactly these were a little dull. The other cooks who recommended adding things to jazz them up are good suggestions. I will make these again but use more flavorings. I did not try the chive-seasoned cream cheese--I bet that would make it way better. Simple to make.

a cook

posted:4/16/2006

Served with sour cream on the side since we have milk alergies in our family.

Samplebe

posted:4/16/2006

*(A cook on)* If you read on the Recipe it says to cool them slighly before you but the toping on. So I would say they are served warm not hot. OK:)

a cook

posted:4/16/2006

I fixed these for my Easter dinner and everyone loved them. They would make great appetizers or a summer substitute for baked potatoes, too. Had them cold later and they were just as tasty. They will be a repeat for many occasions for me!

a cook

posted:4/16/2006

Was easy to make. Made a big hit at my father-in- laws 96th Birthday lunch. Will be my 'side dish' to make from now on!