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Mini Loaded Twice Baked Potatoes | MomsTestKitchen.com | #AppetizerWeek

Mini Loaded Twice Baked Potatoes

Ingredients
  

  • 1 bag 28 ounces mini potatoes - I used white delights
  • 1 tablespoon butter flavored olive oil
  • salt & pepper to season
  • 2 slices bacon cooked crisp & crumbled
  • 1/4 cup sour cream
  • a large handful thinly cut green onions
  • 1/3 cup finely shredded cheddar cheese

Instructions
 

  • Preheat oven to 400ºF. Line a baking sheet with foil for easy cleanup.
  • Toss the potatoes in olive oil and a sprinkling of salt and pepper and bake for 20 to 25 minutes; until the potatoes can be easily pierced with a tooth pick. Remove from oven and allow to cool completely.
  • With a small knife cut off the top 1/4 of each potato, discarding the top. Then using a small spoon (I used my 1/4 teaspoon measuring spoon) scoop out the inside of the potato, making sure to the keep skin intact, placing potato flesh into a small bowl. Using a fork or a masher, combine the potato with the bacon, sour cream, green onions & cheese. Once combined, place the mashed potato mixture into a Ziplock bag and cut off the tip of the bag. Pipe the potato mixture into the potato skins, making sure mixture is slightly mounded at the top. Place potatoes back on the baking dish.
  • Bake the potatoes at 400 degrees for 15 to 20 minutes until the tops are slightly browned and potatoes are heated through. Serve immediately or at room temperature.

Notes

You can make this dish ahead of time - simply cover the the potatoes with plastic wrap & place in the fridge until ready to cook. Make sure to bring potatoes back to room temperature before cooking the second time.
RECIPE INSPIRED BY: Wendy See Wendy Do
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