An Easy Potato Appetizer: Baked Potato Bites
This is the last recipe in my March Canapé Madness series. Check out all the canapés from the series by clicking here. Today’s recipe is for an easy potato appetizer that is also a healthy recipe. It’s for Loaded Baked Potato Bites with Asparagus. Read on for the explanation of how loaded baked potatoes can possibly be healthy, and for the recipe too of course!
The Hubs and I are going on a romantic getaway to San Fran this weekend.
If you have any restaurant recommendations for us, I’d love to hear them. Also, places we *must* go visit. Oh, and if you know about any good wine tours that leave from the city *please* spill the beans.
What with the upcoming trip and the insanity of getting our #PinChatLive ready, I haven’t had much time. But I wanted to give you one final Canapé for my March Canapé Madness series.
The idea behind this easy appetizer recipe, as with all the appetizer recipes in this series, is to be healthy. Here we have Baked Potato Bites with Asparagus (sour cream and bacon included!).
How on earth are those healthy?
The thing is, there’s not as much potato, bacon or sour cream in these potato appetizers as there is in an actual loaded baked potato. You can have two or three of these tasty baked potato bites and not do anywhere near the damage that a full-on baked potato would do.
Of course, obviously, you know this already, it goes without saying, we all know this already: It comes down to portion control. I don’t have any kind of control over anything so I’m not great with this. But the key here is to not make too many in the first place. If you’re serving 4 people including yourself for appetizers, make enough for two each (doing two each of another another one of these canapés alongside of them would be fine too).
If there are eight canapés sitting in front of four people, everyone knows they’re just supposed to have two. And most people, including control-less me, will not break that taboo.
You can have your baked potato and eat it too.
No self-control required!
- 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 ½ tsp sour cream
- Preheat the oven to 450ºF.
- 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, ¼ tsp coarse salt and ⅛ 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.
- 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.
- 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.
- Chop up the bacon.
- 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 ¼ teaspoon of sour cream, a little sprinkle of bacon and one length of asparagus. Give everything a small grind of pepper.