Artichoke-Topped Potato Bites

55 16 servings, 2 topped potato halves (47 g) each
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16 servings, 2 topped potato halves (47 g) each

Cooked new potato halves are topped with a delicious creamy artichoke mixture and baked until golden brown.

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What You Need

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Make It

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  • Cook potatoes in boiling water in saucepan 15 min. or until tender; drain. Cool slightly.
  • Meanwhile, combine remaining ingredients.
  • Heat oven to 375°F. Cut potatoes crosswise in half, then cut thin slice off rounded bottom of each. Place, bottom sides down, on parchment-covered baking sheet; top with artichoke mixture.
  • Bake 20 min. or until topping is golden brown.

Make Ahead

Potato halves can be topped with artichoke mixture ahead of time. Refrigerate up to 24 hours before baking as directed,


For best results, use potatoes that are 1-1/2 to 2 inches in diameter.


  • 16 servings, 2 topped potato halves (47 g) each

Nutritional Information

Serving Size 16 servings, 2 topped potato halves (47 g) each
Calories 80
% Daily Value
Total fat 4g
Saturated fat 1g
Cholesterol 5mg
Sodium 180mg
Carbohydrate 8g
Dietary fibre 2g
Sugars 2g
Protein 3g
Vitamin A 2 %DV
Vitamin C 10 %DV
Calcium 4 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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