Mini is in! And it’s easy to understand why! These incredibly tasty, adorable potatoes are so hard to resist. They’ve got everything you love in the large version… all the flavor with half the calories. Simple to make, and perfect to make ahead. When you know you won’t have much time, but want to do something that will wow everyone at the table, this is your recipe. Most of the work can be done a whole day ahead. Simply stuff them and heat them before serving.
Scrub potatoes and puncture a couple of times with a fork. Coat potatoes with olive oil and sprinkle with Kosher salt. Place on a baking tray (I line mine with foil to save on clean up) and place in the oven.
Bake 35-40 minutes or until done. (I poke my potatoes with a toothpick to make sure they are done)
When potatoes have cooled enough to handle, it’s time to take a slice from the top and the bottom. The top slice should remove the top quarter of the potato (you can determine based on the size of your potatoes) Then make a small slice on the bottom, just enough to help the potato stand upright. When cutting, be careful not to pull off the skin. Using a melon baller, scoop the centers from the potatoes, making sure to leave a quarter inch rim on the sides and not to puncture the bottom of the potato.
Carefully, using a small spoon, spoon mixture back into potato skins. Top with remaining bacon crumbles and return to the oven for approximately 15 minutes. You can display them on a warm tray or serve them immediately on individual plates.
Tips for this recipe
- These are so easy to make ahead! Refrigerate everything before stuffing the skins. Reheat the filling in the microwave, stir and check for consistency. Add a little milk if needed. Fill skins, garnish and cook as directed.
- Use a melon baller to easily and precisely scoop out each potato.
- Serve as the perfect side dish for any buffet or a fun sized side dish for the littles.
More great recipes you might like
- Greek Roasted Potatoes – When you’re craving a little pop of lemon and garlic.
- Grilled Artichokes – A perfect warm weather addition to twice baked potatoes.
- Crispy Roasted Brussel Sprouts with Bacon and Parmesan – the perfect cool weather accompaniment!
Mini Twice Baked Potatoes
Ingredients
- 8 small potatoes Yukon Gold, red or small white potatoes are perfect
- olive oil
- 1/2 cup milk
- 2 tablespoons butter
- 1/2 cup sour cream
- ½ cup grated cheese cheddar or your favorite
- 2 slices crispy bacon crumbled
- 1-2 green onions chopped
- salt and pepper to taste I add 1 teaspoon...just don't skip the salt!
Instructions
- Preheat the oven to 400 degrees F.
- Scrub potatoes and puncture a couple of times with a fork.
- Coat potatoes with olive oil and sprinkle with Kosher salt.
- Place on a baking tray (I line mine with foil to save on clean up) and place in the oven.
- Bake 35-40 minutes or until done. (I poke my potatoes with a toothpick to make sure they are done)
- Remove potatoes and set aside to cool.
- Cook bacon and crumble. Chop green onions. Grate cheese.
- Melt butter in the microwave. Add milk and microwave to warm.
- When potatoes have cooled enough to handle, it's time to take a slice from the top and the bottom. The top slice should remove the top quarter of the potato (you can determine based on the size of your potatoes) Then make a small slice on the bottom, just enough to help the potato stand upright. When cutting, be careful not to pull off the skin.
- Turn oven back on to 350 degrees F.
- Using a melon baller, scoop the centers from the potatoes, making sure to leave a quarter inch rim on the sides and not to puncture the bottom of the potato.
- Place potato flesh into a large bowl. Add the warmed butter/milk, sour cream and salt and pepper. Mash the potatoes until creamy. At this point, if you want a creamier consistency, add more milk, a couple tablespoons at a time.
- Add grated cheese, green onions and bacon (reserve enough bacon to garnish with), mix until well combined. Taste for salt and pepper and adjust as needed.
- Carefully, using a small spoon, spoon mixture back into potato skins. Top with remaining bacon crumbles and return to the oven for approximately 15 minutes.
- You can display them on a warm tray or serve them immediately on individual plates.
- Enjoy!
