Artichoke Stuffed Baked Potato Bites

Artichoke Stuffed Baked Potato Bites

From  happy hours to girls’ nights, my neighborhood has pretty frequent get togethers and I’m always on the lookout for something tasty to bring along with a bottle of wine. Personally, I like two-bite treats like these, and I find they make for easy mingling. Besides, who wants to try to hold a conversation while having to balance, drink, food and looking nice in a pretty dress?

Mini Potato Appetizers

These cute little potato bites are both easy to make and enjoy, and the subtly spicy artichoke dip in the center of each warm potato is absolutely delicious. And kind of elegant, too, dontcha think?

Baked Potato Bites

Just take a few fingerling potatoes, snip off the tops and a little bit of the bottoms, and hollow them out with a melon baller. Mix together artichokes, sour cream, freshly grated Parmesan, lemon peel, garlic and red pepper flakes, and your dip is done. Fill up the potatoes, bake those beauties in the oven, and right before serving, sprinkle on some chopped parsley.

Whether as a small bite for your Thanksgiving guests, something nice to bring to your neighbors, or just a treat to try out and enjoy for yourself, I know you will savor these spicy artichoke stuffed potato bites!

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PrintPrint Recipe

Artichoke Stuffed Baked Potato Bites

Yield: Makes about 16 appetizers


16 small potatoes (1-1/2 to 2 inch diameter)

1 tablespoon olive oil

Kosher salt and freshly ground pepper

1 14 ounce can artichoke hearts, drained and chopped

½ cup light sour cream

¼ cup finely shredded Parmesan cheese

2 tablespoons finely shredded lemon peel

2 cloves garlic, minced

Dash crushed red pepper flakes

¼ cup chopped fresh parsley


Cut off the top third of each potato, and a thin slice off the bottom of each potato so it will sit level (Discard potato trimmings, or cook and use to make potato salad or mashed potatoes.). Using a melon baller, hollow out the potatoes, leaving small empty shells. Lightly coat potatoes all over with oil and sprinkle in some salt and pepper. Place in a shallow baking pan and set aside.

For filling, in a medium bowl combine the artichoke hearts, sour cream, Parmesan cheese, lemon peel, garlic, crushed red pepper flakes. Spoon about 1 tablespoon of the filling into each potato shell.

Bake in a 450 degree F oven about 15 minutes, or until potatoes are tender and filling is golden brown. Sprinkle the chopped parsley over the potatoes.



21 Responses to “Artichoke Stuffed Baked Potato Bites”

  1. #
    london bakes — November 9, 2011 @ 9:22 am

    I absolutely adore little treats like this and they are so wonderful for parties. Beautiful photos, as ever!

  2. #
    warmvanillasugar — November 9, 2011 @ 12:30 pm

    Ooo! These are so cute! The filling alone sounds freaking awesome. Love it!

  3. #
    Jodi — November 9, 2011 @ 2:04 pm

    Gah; these look so delectable that I might make them for a Thanksgiving appetizer!

    Glad to have found your blog!

  4. #
    Annalise — November 9, 2011 @ 3:22 pm

    Holy cow, these look incredible!

  5. #
    Cassie//Bake Your Day — November 9, 2011 @ 3:43 pm

    These are beautiful. I love any form of potatoes but add things like artichokes and parmesan cheese and I’m hooked. Love these Georgia!

  6. #
    brandi — November 9, 2011 @ 3:48 pm

    oh man, i want to make these! i love artichokes, and the little potato cups are so cute!

  7. #
    Jill @ A Cook's Nook — November 9, 2011 @ 3:49 pm

    I agree with your comment about plates v. 2 bite treats. The later makes mingling much easier! These are super cute, I bookmarked them for my next dinner party. thank you!

  8. #
    Shawnda — November 9, 2011 @ 4:11 pm

    Georgia, those are gorgeous! And totally genius.

  9. #
    Marlleen Montelongo — November 9, 2011 @ 5:19 pm

    I was lucky enough to taste one of these little morsels and I can honestly say they were DELICIOUS!!!! Thanks Georgia :)

  10. #
    Georgia | The Comfort of Cooking — November 9, 2011 @ 5:21 pm

    Aww, thanks Marlleen! Hope to see you again soon.

  11. #
    Lynda - TasteFood — November 9, 2011 @ 7:23 pm

    Lovely treats – I never thought to combine artichoke and potatoes. These will be great for a party.

  12. #
    Kristen @ The Endless Meal — November 9, 2011 @ 7:40 pm

    I’ve been searching for the perfect tapas to bring to a party this weekend. These little potatoes are perfect!

  13. #
    Santa Ana Slim — November 9, 2011 @ 7:58 pm

    This comment has been removed by the author.

  14. #
    The Vox — November 9, 2011 @ 11:38 pm

    You are a genius! Now I have a sudden urge to have a dinner party just so I can make and serve these.

  15. #
    Georgia | The Comfort of Cooking — November 11, 2011 @ 2:34 am

    Thank you very much, everyone!

  16. #
    May — November 15, 2011 @ 4:33 am

    so easy to make vegan (more healthy and cruelty free) – can’t wait to try these! Great for parties

  17. #
    Jenn — November 18, 2011 @ 9:29 pm

    Looked so good I tweeted the link myself after seeing it via @cheftochef, I am bringing this to the next get together with friends, (it’s at their house nxt time)…very yummy looking!

  18. #
    Meal Makeover Mom Janice — January 5, 2012 @ 2:39 am

    I have a neighborhood party on Saturday night and these would be perfect! Thanks for the great recipe. Love your photos…

  19. #
    Betsy — March 2, 2012 @ 4:11 am

    I set off on the internet in search of artichoke recipe inspiration this evening and have been overwhelmed with awesomeness! your recipe is no exception. I want these. NOW. We’d love it if you would link up your recipe at March is artichoke month!

  20. #
    Carole — April 6, 2013 @ 8:07 pm

    Can you make these in advance and freeze them?

    • Georgia — April 8th, 2013 @ 8:12 am

      I haven’t tried to, but I’m sure they would freeze just fine. Just put them in a resealable container standing upright. Good luck!

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