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Loaded baby potato bites

Loaded baby potato bites

New potatoes make the perfect base for any number of delectable savoury nibbles. Here are three great topping ideas but use up any leftover ready cooked potatoes that you have.

Each filling recipe makes enough for 24 tiny new potatoes. They can be made ahead of time and cooked from frozen.
By Caroline Marson
Serves 24
Prep/Cook time: 20-30 minutes
Baby potatoes topped with cheese, onions and bacon pieces


12 new potatoes

Turkey and corn topping

250g cooked turkey, cut into small pieces
125g can of sweet corn
2 tbsp cream cheese
25g grated strong hard cheese
3 spring onions, finely chopped
Salt and ground black pepper

Bacon and cheese topping

150g bacon
25g butter
1 tbsp mustard
50g strong hard cheese, grated
Use whatever you have in the fridge
3 tbsp sour cream or crème fraiche
2 spring onions, finely chopped
Ground black pepper

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator


  1. Remember to defrost your meat. Defrost your meat in the fridge and use within 24 hours, or in a microwave on ‘defrost’ directly before use.

    This recipe works perfectly with frozen meat. Check what you have in your freezer and defrost meat thoroughly before cooking.
  2. Boil, steam or roast the potatoes until just tender, drain and set aside until cool enough to handle.

  3. Halve and use the handle end of a teaspoon to make a little indentation into the flesh of the cooked potato. Save any scraps of potato to mix into the filling.

  4. Mix together your chosen filling (see below) and use a teaspoon to top each potato with a little filling.

  5. Preheat the oven to 200°C (400°F) mark 6. Place the potatoes in an oiled oven tray. Cook uncovered, for about 15-20 minutes or until golden brown and hot, remove and serve warm.

  6. Turkey and corn topping 

    Combine the reserved potato flesh with the chopped turkey meat and remaining ingredients in a medium bowl. Spoon the filling onto the potatoes. Continue as instructed above.

  7. Bacon and cheese topping

    Cook the bacon in a large frying pan until crisp, drain on kitchen paper and chop finely. 

    Add the reserved potato flesh in a medium bowl with butter, mustard, half the cheese and sour cream; stir in bacon and spring onions. Season with black pepper. Spoon the filling onto the potatoes; sprinkle with the remaining grated cheese. Continue as instructed above.

  8. To freeze ahead: Complete the recipe up to the end of step 3. Put onto a flat tray and freeze until solid. Gather the potatoes up and pack into an airtight container. Label and freeze for up to 3 months.

    To use: Cook the potatoes from frozen and complete the recipe from step 4. Allow 5 minutes extra cooking time.

Make the most of your leftovers
Store in
Airtight container
Fridge for 2 days
Where to store
Oven or microwave until piping hot. Reheat only once.

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator

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Inside of the fridge with somone changing the fridge temperature dial

Keep your fridge at 5°C or below

Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.