Comida Kraft
Recipe Box

Mini New Potato Bites

Prep Time
30
min.
Total Time
45
min.
Servings

30 servings

The only things missing are the tux and the silver tray! These Mini New Potato Bites are as well-dressed as they are delicious.

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What You Need

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Make It

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  • Cook potatoes in boiling water 15 min. or until tender.
  • Meanwhile, mix cream cheese, Parmesan and sour cream until blended. Refrigerate until ready to use.
  • Drain potatoes; cool slightly. Cut in half, then cut small piece from rounded bottom of each; discard removed potato pieces.
  • Place potatoes, bottom sides down, on platter; top with cream cheese mixture, bacon and chives.

Variation

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

Note

These potatoes are equally delicious whether 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.

Servings

  • 30 servings

Nutritional Information

Serving Size 30 servings
AMOUNT PER SERVING
Calories 35
Total fat 2g
Saturated fat 1g
Cholesterol 5mg
Sodium 45mg
Carbohydrate 4g
Dietary fiber 0g
Sugars 0g
Protein 1g
% Daily Value
Vitamin A 0 %DV
Vitamin C 4 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from What an easy side dish! What an easy side dish!! I served these in mini muffin cups for added cuteness at a party and they were a HUGE HIT!! These were the first to go and everyone was headed back for seconds and thirds. I added about a quarter packet of powder ranch dip to the topping mixture for a little kick then also had bacon bits and shredded cheese for those that wanted them extra loaded. Hubby loved them so much I am making them tonight to accompany our steaks.
Date published: 2013-07-01
Rated 5 out of 5 by from This recipe has endless possibilities! This recipe has endless possibilities! I read the other reviews and decided to test out a few different toppings for taste. I used small red potatoes because that is what I had on hand and I put about a teaspoon of garlic in the water while it boiled. I used shredded parmesan cheese in the mixture instead of grated (I don't like the grated texture) and it was a good topping but, like some others commented, no Jazz. I topped the potato with the mix, added a little salsa and some cheddar cheese. It was AWESOME! Much better than potato skins
Date published: 2009-05-29
Rated 5 out of 5 by from This is a GREAT recipe served hot or cold. This is a GREAT recipe served hot or cold. I serve it hot in the cool months and cold in the warm months. Either way it is always a hit! I suggest just buying the pre combined topping mix for baked potatoes instead of frying up bacon and cutting up chives. The prepackaged mix for baked potatoes is just as good and saves you on time to enjoy your gathering!! Not to mention if you happen to accidentally sprinkle a little of the mix on your serving dish as your dressing your potatoes it does make a rather nice presentation!
Date published: 2011-03-03
Rated 3 out of 5 by from I don't understand how these are served. I don't understand how these are served. Is it hot or cold? You boil the potatoes and cut them in half (with a slice off the bottom). Aren't they getting cold/cool by this time? Then you put the sour cream/cream cheese mixture on top of them. If they are hot, they certainly wouldn't look liek the photo as the topping would melt. But, if they're eaten cold, that doesn't seem very appetizing. Help!
Date published: 2006-04-11
Rated 5 out of 5 by from GREAT! GREAT! No way are they bland. I salted my potato water and watch not to over cook. I added a little finely chopped green onions to the mixture. And when I filled each little potato I sprinkled finely shredded cheddar cheese on the top! Oh my were they a hit. Don't be afraid to add your own favorites. They were GREAT cold! What is to be afraid of?? Go for it - it is a winner!
Date published: 2007-07-15
Rated 4 out of 5 by from I made these potatoes with a dinner I prepared for my Mother-in-law who is an excellent cook. I made these potatoes with a dinner I prepared for my Mother-in-law who is an excellent cook. I made them ahead of time and served them cold. Everyone liked them, even my husband was rather skeptical of cold potatoes! I had a few left over and microwaved them to warm them and they still tasted good. I would make these again.
Date published: 2007-07-06
Rated 5 out of 5 by from I have made these before, and my grandchildren loved them, but had to change the recipe a little for... I have made these before, and my grandchildren loved them, but had to change the recipe a little for my grandson who loves american cheese only. I spoon out a little hole in the middle of potato, and took the potato and mashed it in the mixture with Kraft shredded american cheese and it made him very happy!
Date published: 2006-04-12
Rated 3 out of 5 by from First time I made them they were kind of bland. First time I made them they were kind of bland. But the next time I scooped out a little bit of the potato and added roasted garlic and green onions to the mix and refilled. They were yummy after adding the garlic and onion for more flavor. You can switch up the cheese with pepper jack and omit the onion.
Date published: 2011-06-07
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