Mini Twice Baked Potatoes
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Mini Twice Baked Potatoes
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 7 baby yellow potatoes
- Olive oil, to taste
- sea salt, to taste
- ½ tbsp butter
- 2 tbsp sour cream + more for serving
- 2-3 tbsp cheddar cheese, shredded, divided
- 2-3 tbsp bacon bits, divided
- 2 tbsp green onions, sliced, divided
- Sea salt and freshly cracked pepper, to taste
Instructions
- Preheat the oven to 400 degrees.
- Prick the potatoes with a fork then place them on a baking sheet.
- Bake in the oven for 20-25 minutes, or until fork-tender. Remove from the oven and allow to cool for a few minutes.
- Slice the potatoes in half lengthwise then carefully scoop out the potato filling with a spoon, leaving a 1/4-inch layer of potato inside.
- Place the potato skin on a small baking sheet, cut side down, and repeat with the remaining potatoes.
- Brush the potato skins with olive oil then sprinkle them with sea salt. Place in the oven and bake for 10 minutes.
- Meanwhile, add the butter, sour cream, half the shredded cheese, half the bacon bits, and half the green onions to the potato mixture. Mash and mix until well combined. Season with sea salt and freshly cracked pepper, to taste.
- Remove the skins from the oven and scoop the potato filling evenly inside the skins. Sprinkle each top with the remaining cheese. Bake for 5-7 minutes or until heated through the cheese is melted.
- Serve immediately with sour cream, remaining bacon, and remaining green onions. Enjoy.
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