Twice Baked Mini Potatoes
User Reviews
5
Twice Baked Mini Potatoes
Description
This recipe starts by microwaving baby potatoes briefly to soften them for easier halving and scooping while retaining structure. After scooping out most of the centers, the potato skins are brushed with olive oil and baked until crisp. Meanwhile, the filling combines the scooped potato with cheddar, sour cream or Greek yogurt, scallions or chives, melted butter, salt, and pepper, plus crumbled bacon for savory depth.
Filling the crispy skins with this creamy mixture and broiling them melts the cheese and creates a golden, bubbly surface with rich textures. The bite-sized, twice baked potatoes have a satisfying contrast of crisp skins and smooth, cheesy centers with smoky bacon notes.
Perfect as finger food or appetizer, these mini potatoes are ideal for gatherings or as a snack. They can be prepared a day ahead and baked just before serving.
The recipe recommends choosing similarly sized small round potatoes for uniform cooking and presentation. Leftovers keep well refrigerated for a few days.
Ingredients
- 16 baby potato scrubbed (about 1 1/2 pounds, see note 1
- 2 tablespoons olive oil (see note 2)
- salt freshly ground
- black pepper freshly ground
- ½ cup cheddar cheese shredded
- ¼ cup sour cream or plain Greek yogurt
- 2 tablespoons chives or scallions, plus more for garnish (see note 3)
- 1 tablespoon butter melted
- 2 trips Bacon crumbled (see note 4, cooked
Instructions
- Preheat the oven to 450 degrees. Prick each potato a few times with a fork. Arrange the potatoes in a single layer on a microwave-safe plate lined with paper towels.
- Microwave on HIGH for 4 minutes. Turn the potatoes over and microwave for an additional 4 minutes on HIGH.
- Using an oven mitt or kitchen towel to handle the hot potatoes, halve each potato lengthwise and scoop out the middle into a medium bowl, leaving 1/4" layer of potato on the side of each skin.
- Arrange the potato halves cut side down (skin side up) on a baking sheet. Brush with olive oil and sprinkle liberally with salt.
- Bake for 10 minutes or until the skins are crispy. Remove from the oven and set oven to broil.
- Meanwhile, to the bowl with the scooped potato filling add cheese, sour cream, scallions, butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix well.
- Divide the filling among the crisped potato skins. Return filled potato skins to the oven and broil until cheese is melted and bubbly. Remove from oven and top with bacon bits. Garnish with parsley if desired and serve warm.
Notes
- Choose similarly sized red or white baby potatoes to ensure even cooking and easy serving.
- Olive oil brushed on skins helps the salt adhere and crisps the potato skin during baking.
- Scallions or chives can be replaced or supplemented with dill or other fresh herbs according to preference.
- A small amount of cooked, crumbled bacon adds savory flavor without overwhelming the filling.
- Assemble potatoes up to one day ahead and broil just before serving for best results.
- Store leftovers covered in the refrigerator for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (4 pieces each)
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Serving | 4pieces | |
| Calories | 182kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 103mg | 4% |
| Potassium | 503mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 177IU | 4% |
| Vitamin C | 22mg | 24% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
