Twice-Baked Mini Potatoes Recipe

Introduction

Twice-baked mini potatoes are a delicious and satisfying appetizer or side dish, perfect for gatherings or a cozy meal at home. These bite-sized treats combine creamy potato filling with sharp cheddar and bacon for a comforting flavor that everyone will love.

Ingredients

• 12 mini potatoes (about 1.5 lbs)
• 1 cup sharp cheddar cheese (shredded)
• 4 slices cooked bacon (crumbled)
• ½ cup sour cream
• 2 tbsp chives (chopped)
• Salt and pepper to taste

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: Wash the mini potatoes thoroughly and poke holes in each with a fork. Bake for about 30 minutes until tender.
3. Step 3: Allow the potatoes to cool, then slice them in half lengthwise and scoop out the insides into a bowl.
4. Step 4: Mix the scooped potato with sour cream, cheddar cheese, crumbled bacon, salt, and pepper until smooth.
5. Step 5: Refill the potato skins with the mixture, top with extra cheese if desired, and bake again for 15-20 minutes until golden.

Tips & Variations

• For a vegetarian option, omit the bacon and add sautéed mushrooms or caramelized onions for extra flavor.
• Try different cheeses like mozzarella or pepper jack for a unique twist.
• Add a pinch of smoked paprika or cayenne pepper to the filling for a subtle kick.
• Make sure to cool the potatoes before scooping to avoid breaking the skins.

Storage

Store any leftover twice-baked potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy on top.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these potatoes ahead of time?

Yes, you can prepare the filling and stuff the potato skins ahead of time, then refrigerate them until ready to bake. Just extend the baking time slightly if baking from cold.

What size potatoes work best for this recipe?

Mini potatoes about 1.5 pounds total work best because they cook evenly and are the perfect size for bite-sized servings.

Twice-Baked Mini Potatoes Recipe

Print Recipe

★★★★★

4.5 from 611 reviews

These Twice-Baked Mini Potatoes are a perfect savory snack or side dish featuring tender baked mini potatoes filled with a creamy mixture of cheddar cheese, crispy bacon, and chives. Baked twice for maximum flavor and a golden cheesy topping, they’re ideal for entertaining or a comforting everyday treat.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 24 mini twice-baked potato halves 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 12 mini potatoes (about 1.5 lbs)

Filling

• 1 cup sharp cheddar cheese, shredded
• 4 slices cooked bacon, crumbled
• ½ cup sour cream
• 2 tbsp chives, chopped
• Salt and pepper to taste

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Bake Potatoes: Wash the mini potatoes thoroughly, then poke holes in each potato using a fork to allow steam to escape. Place them on the prepared baking sheet and bake for about 30 minutes, or until the potatoes are tender when pierced with a fork.
3. Prepare Potatoes: Remove the baked potatoes from the oven and allow them to cool enough to handle. Slice each potato in half lengthwise and carefully scoop out the insides into a bowl, leaving a thin shell to hold the filling.
4. Mix Filling: In the bowl with the scooped potato, add the sour cream, shredded cheddar cheese, crumbled bacon, chopped chives, salt, and pepper. Mix everything together until the filling is smooth and evenly combined.
5. Refill and Bake Again: Spoon the cheesy potato mixture back into the potato skins, packing it in well. Optionally, top each filled potato half with a little extra shredded cheddar cheese. Place the refilled potatoes back on the baking sheet and bake for an additional 15 to 20 minutes, or until the tops are golden and bubbly.

Notes

• Be sure not to scoop out too much potato flesh to keep the skins sturdy enough for filling.
• You can substitute bacon with cooked sausage or omit for a vegetarian version.
• Chives can be replaced with green onions or parsley if preferred.
• Use sharp cheddar for a bold flavor; milder cheese varieties will also work.
• Let potatoes cool slightly before scooping to avoid burning your hands.
• These can be made ahead and reheated in the oven before serving.

Keywords: twice baked potatoes, mini potatoes, cheesy potatoes, bacon potatoes, easy side dish, party appetizer