Mini Twice Baked Loaded Potatoes

4.2
(9)

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.

These two-bite taters are totally addictive, thanks to a cheesy, creamy interior surrounded by thin and crispy potato skin. Get the recipe for Mini Twice-Baked Loaded Potatoes.
Photo: Grace Elkus
Hands On Time:
15 mins
Total Time:
1 hrs 5 mins
Yield:
15 potatoes

Ingredients

  • 1 ½ pounds small red new potatoes (about 15)

  • 2 tablespoons vegetable oil

  • 1 ½ teaspoons kosher salt, divided

  • ¼ teaspoon black pepper, divided

  • 2 tablespoons sour cream

  • 2 tablespoons unsalted butter, melted

  • ½ cup grated cheddar cheese, divided (about 2 ounces)

  • 2 tablespoons chopped fresh chives, divided

  • 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.

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