Ingredients
Scale
- 4 large russet potatoes
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup green onions, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- Oil for frying or baking
Instructions
- Peel and cut the russet potatoes into smaller chunks. Boil until tender, then drain.
- Mash the cooked potatoes in a large bowl. Add cheddar cheese, sour cream, green onions, garlic powder, and season with salt and pepper. Mix well.
- Scoop portions of the potato mixture and roll into small balls or patties.
- Preheat oven to 400°F (200°C). Arrange potato bites on a baking sheet, brush with oil, and bake for 20-25 minutes until golden brown.
Notes
- Leftover potato bites can be stored in an airtight container for up to 3 days in the refrigerator.
- To freeze, place in a freezer-safe container and reheat in the oven until crispy.
- Serve with dipping sauces like ranch, spicy ketchup, or garlic aioli.
- For a gluten-free option, use gluten-free breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 potato bite
- Calories: 95 Kcal
- Sugar: 1g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg