Loaded Baked Potato Salad Bites

Loaded baked potatoes and potato salad are family picnic favorites. We've combined both into a fun two-bite appetizer.

Serves: 12Prep: 30 minutesCook: 40 minutesTotal: 1 hour 10 minutes

Serves: 12


  • 12 small (1½") red potatoes
  • 2 teaspoons vegetable oil
  • 2 radishes, finely diced
  • 2 green onions, finely diced
  • 1/2 cup mayonnaise
  • 2 teaspoons yellow mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • 1/2 teaspoon apple cider vinegar
  • 1/4 cup sharp cheddar cheese, shredded
  • 3 tablespoons real bacon pieces


  • Heat oven to 350°F. Lightly rub potatoes with oil; cut small slit in side of each. Bake 40 minutes or until tender when pinched.
  • Cool 10 minutes; cut each potato in half. With teaspoon or melon ball scoop, scoop out cooked potato, leaving a little flesh on the sides. Place cooked potato flesh in small bowl.
  • Stir in all remaining ingredients except cheese and bacon, breaking up any large pieces of potato; mix well. With same scoop or spoon, fill potato skins. Top with cheese and bacon. Serve slightly warm, or cover and refrigerate to serve cold.
  • Refrigerate leftovers.