Mini Twice Baked Potatoes are the perfect bite-sized appetizers that bring comfort and elegance to any gathering. Originating from the classic American dish of twice-baked potatoes, this mini version is just as flavorful but in a convenient, easy-to-serve size. They are ideal for parties, family dinners, or even as a savory snack. This dish combines the creamy texture of mashed potatoes with the crispy skin of baked potatoes, creating a delightful contrast in every bite. Let’s dive into this simple yet delicious recipe.
Ingredients
To make these delicious Mini Twice Baked Potatoes, you’ll need the following ingredients:
- 12 small potatoes (such as baby Yukon Gold or red potatoes)
- 2 tablespoons olive oil
- 1/2 cup sour cream
- 1/4 cup whole milk
- 3 tablespoons unsalted butter
- 1 cup shredded cheddar cheese (divided)
- 4 slices of cooked bacon, crumbled
- 2 tablespoons chopped chives
- Salt and pepper to taste
Instructions
Step 1: Prepare the Potatoes
- Preheat your oven to 400°F (200°C).
- Wash and dry the small potatoes thoroughly.
- Place the potatoes on a baking sheet and drizzle with olive oil, ensuring each potato is evenly coated.
- Bake in the oven for 20-25 minutes or until tender. You should be able to easily pierce them with a fork.
Step 2: Scoop and Mix
- Remove the potatoes from the oven and let them cool slightly.
- Cut each potato in half, and using a spoon, carefully scoop out the insides into a bowl, leaving a small border of potato around the edge to maintain the shape.
- Add sour cream, milk, butter, half of the cheese, and bacon to the potato insides. Mash until smooth and creamy.
- Season with salt and pepper to taste.
Step 3: Refill and Bake
- Spoon the mashed potato mixture back into each potato shell, mounding it slightly.
- Sprinkle the remaining cheese over the top of each potato.
- Return the potatoes to the oven and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
- Remove from the oven and garnish with chopped chives.
Tips and Variations
- Why are my twice-baked potatoes falling apart? To prevent your potatoes from falling apart, make sure to leave enough of the potato shell intact when scooping out the insides. This will help them hold their shape.
- Can you eat the skin of a twice-baked potato? Yes, the skin of twice-baked potatoes is edible and adds a wonderful texture and flavor. Ensure the skin is thoroughly washed before cooking.
- How do you heat twice-baked potatoes from the deli? If you’re reheating pre-made twice-baked potatoes, place them in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through.
- Variations: For a different twist, try adding chopped jalapeños for some heat, or swap out cheddar for pepper jack cheese. You can also make Mini Twice Baked Potatoes in the oven with sweet potatoes for a sweet-savory combination.
- Twice Baked Mini Potatoes Smashed: If you prefer a different texture, try lightly smashing the potatoes after baking them initially, before adding the filling.
- Mini Potato Bites Appetizers: These can be served cold as well. Prepare them ahead of time and refrigerate. They are perfect for summer gatherings or picnics.
Nutritional Information
Here is the basic nutritional information per serving (two halves):
- Calories: 150
- Protein: 5g
- Carbohydrates: 18g
- Fat: 8g
- Fiber: 2g
- Sugar: 1g
Note: Nutritional values are approximate and can vary based on the specific ingredients and brands used.
Conclusion
Mini Twice Baked Potatoes are an excellent choice for any occasion, offering a combination of flavors and textures that everyone will love. Their small size makes them perfect for serving as appetizers or snacks. So, gather your ingredients and give this recipe a try. We promise it’s worth the effort!
If you enjoyed making these Mini Twice Baked Potatoes, be sure to check out other potato-based recipes on easycrispyrecipes.com. Share your cooking experience in the comments below, and don’t forget to follow us on social media and subscribe to our newsletter for more delicious recipes and cooking tips.