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Curry-Cheese Potato Bites

 Curry-Cheese Potato Bites
This recipe is a lot of fun to make, plus I get a kick out of telling people the ingredients—green curry paste and coconut milk. It sounds exotic, but the potatoes are actually really easy to make and have a mild curry taste.—Anna Ginsberg, Austin, Texas
24 ServingsPrep: 50 min. Bake: 10 min.


  • 2 pounds small red potatoes, halved
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup spreadable garden vegetable cream cheese
  • 3/4 cup shredded Swiss cheese, divided
  • 2 tablespoons 2% milk
  • 1 teaspoon green curry paste
  • 6 bacon strips, cooked and crumbled


  • In a large bowl, toss potatoes with oil, salt and pepper. Transfer to
  • a greased baking sheet. Bake at 450° for 25-30 minutes or until
  • tender.
  • When cool enough to handle, cut a thin slice off the bottom of each
  • potato, if necessary, to sit flat. Cut a thin slice off the top of
  • each potato and discard. Scoop out potato pulp, leaving thin shells.
  • In a small bowl, mash the pulp with cream cheese, 1/4 cup Swiss
  • cheese, milk and curry paste. Spoon into potato shells. Sprinkle
  • with bacon and remaining Swiss cheese. Return to baking sheet. Bake
  • at 375° for 8-10 minutes or until heated through. Yield: about 2
  • dozen.

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Curry-Cheese Potato Bites (continued)

Nutritional Facts: 1 appetizer equals 66 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 120 mg sodium, 6 g carbohydrate, 1 g fiber, 2 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer