Mini Twice Baked Loaded Potatoes

These two-bite taters are totally addictive, thanks to a cheesy, creamy interior surrounded by thin and crispy potato skin. To achieve the fluffy, buttery filling, we combined the mashed new potatoes with sour cream, butter, and cheddar cheese, then generously seasoned with salt and pepper. A handful of chives adds a nice pop of green, and you’ll throw a few on top for added color and flavor. Though they’re probably best served fresh from the oven, we kept munching on them long after they’d cooled off. Serve them at a party, or as a side dish for dinner.

mini-baked-loaded-potatoes
Photo by Grace Elkus
Mini Twice Baked Loaded Potatoes 4.8 5 5 1
Rating
Read Reviews
  • Makes about 15 potatoes
  • Hands-On Time
  • Total Time
These two-bite taters are totally addictive, thanks to a cheesy, creamy interior surrounded by thin and crispy potato skin. To achieve the fluffy, buttery filling, we combined the mashed new potatoes with sour cream, butter, and cheddar cheese, then generously seasoned with salt and pepper. A handful of chives adds a nice pop of green, and you’ll throw a few on top for added color and flavor. Though they’re probably best served fresh from the oven, we kept munching on them long after they’d cooled off. Serve them at a party, or as a side dish for dinner.

Ingredients

  1. Check pounds small red new potatoes (about 15)
  2. Check 2 tablespoons vegetable oil
  3. Check teaspoons kosher salt, divided
  4. Check ¼ teaspoon black pepper, divided
  5. Check 2 tablespoons sour cream
  6. Check 2 tablespoons unsalted butter, melted
  7. Check ½ cup grated cheddar cheese, divided (about 2 ounces)
  8. Check 2 tablespoons chopped fresh chives, divided
  9. Check 2 slices bacon, cooked and crumbled

Directions

  1. Preheat oven to 425°F. Toss potatoes with oil, ½ teaspoon salt and ⅛ teaspoon pepper on a foil-lined rimmed baking sheet. Bake, rotating and shaking pan halfway through, until easily pierced with a fork, 25 to 30 minutes. Reduce oven temperature to 375°F.
  2. When cool enough to handle, slice off the very tops of the potatoes and use a melon baller or teaspoon measure to scoop the flesh into a medium-sized bowl, leaving ¼-inch thickness of skin and potato. Lightly mash the potato with a fork. Add sour cream, butter, ¼ cup cheese, 1 tablespoon chives, remaining 1 teaspoon salt and ⅛ teaspoon pepper to the bowl and mix until combined. Scoop the mixture into the hollowed-out potatoes, mounding up on top, and top with remaining ¼ cup cheese. Bake until the cheese is lightly browned and the filling is puffed and warmed through, 20 to 22 minutes. Top with bacon and remaining 1 tablespoon chives.