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Purple Potato Bites

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  • Prep 25 min
  • Total 45 min
  • Servings 6
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Try a new twist on the twice-baked potato using small purple potatoes.
By Betty Crocker Kitchens
Updated Sep 13, 2016
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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

Steps

  • 1
    Heat 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.
  • 2
    Cut thin slice off both ends of potatoes. Using small teaspoon or melon baller, scoop out insides of potatoes, leaving some at base of potatoes.
  • 3
    In 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.
  • 4
    Bake 10 to 15 minutes or until hot. If desired, sprinkle with chopped fresh herbs.

Tips from the Betty Crocker Kitchens

  • tip 1
    These lovely purple potatoes have a pale purple color on the inside as well as a dark purple color on the outside.

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
1
*Percent Daily Values are based on a 2,000 calorie diet.
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