Try a new twist on the twice-baked potato using small purple potatoes.
Purple Potato Bites
- Prep Time 25 min
- Total 45 min
- Servings 6
- Ingredients 7
Ingredients
- 1 bag (24 oz) purple potatoes (about 24 potatoes)
- 1 tablespoon olive oil
- 1/2 cup sour cream
- 1 clove garlic, finely chopped
- 2 tablespoons butter, softened
- 2 to 3 tablespoons milk
- Salt and pepper to taste
Instructions
-
Step1Heat oven to 350°F. Rub potatoes with olive oil; place on microwavable plate. Microwave uncovered on High 5 to 6 minutes or until potatoes are tender. Cool slightly.
-
Step2Cut thin slice off both ends of potatoes. Using small teaspoon or melon baller, scoop out insides of potatoes, leaving some at base of potatoes.
-
Step3In medium bowl, mash potatoes, sour cream, garlic, butter and enough milk to make a smooth mixture. Stir in salt and pepper. Spoon mixture into hollowed-out potatoes, or place mixture in decorating bag fitted with fluted tip, and pipe mixture into potatoes. Place filled potatoes on ungreased cookie sheet.
-
Step4Bake 10 to 15 minutes or until hot. If desired, sprinkle with chopped fresh herbs.
Nutrition
180
Calories
10g
Total Fat
3g
Protein
20g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 180
- Calories from Fat
- 90
- Total Fat
- 10g
- 16%
- Saturated Fat
- 5g
- 25%
- Trans Fat
- 0g
- Cholesterol
- 20mg
- 7%
- Sodium
- 85mg
- 4%
- Potassium
- 530mg
- 15%
- Total Carbohydrate
- 20g
- 7%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 2g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 8%
- 8%
- Calcium
- 4%
- 4%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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