Iowa Party Bites Perfect for Gatherings and Events

Ingredients

• 1 pound baby potatoes
• 1 cup sweet corn, freshly cooked or canned
• 0.5 cup cream cheese, softened
• 0.25 cup sour cream
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon black pepper
• 1 cup cooked bacon, crumbled
• 0.25 cup green onions, finely chopped
• 0.5 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 400°F (200°C).
2. Wash the baby potatoes thoroughly and place them in a pot. Fill with water and bring to a boil. Cook potatoes for about 15-20 minutes, or until they are fork-tender. Drain and allow to cool slightly.
3. While the potatoes are cooling, in a mixing bowl, combine the softened cream cheese, sour cream, garlic powder, onion powder, smoked paprika, and black pepper. Mix until well combined and creamy.
4. Cut each potato in half and scoop out a small portion of the inside with a melon baller or small spoon, creating a little pocket for the filling. Set the scooped-out potato aside.
5. In a separate bowl, mix the sweet corn, crumbled bacon, chopped green onions, and cheddar cheese into the cream cheese mixture until well combined.
6. Spoon the mixture generously into each potato half, using a small spatula or spoon to fill them nicely.
7. Place the filled potatoes on a baking sheet lined with parchment paper. Bake in the preheated oven for about 15-20 minutes, or until the tops are golden and the potatoes are heated through.
8. Remove from the oven and let cool for a few minutes before serving.