Mini Twice Baked Potatoes

I made these mini twice-baked potatoes for an afternoon snack for my kids recently. I had a few baby potatoes that needed to be used up but not enough to make a full side dish for dinner so I made these little beauties. These mini twice-baked potatoes were simple to make, tasted fantastic, and put a smile on my kids’ faces. I tried a couple and loved them–they are my new favorite finger food.

Mini Twice Baked Potatoes

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

How to Make Mini Twice Baked Potatoes

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.