Mini Twice-Baked Potatoes

I made these mini twice-baked potatoes for an afternoon snack for my kids. I had a few baby potatoes to use up, but not enough to make a full side dish for dinner, so I made this mini twice-baked potato recipe. These mini twice-baked potatoes were simple to make, tasted fantastic, and made my kids smile. These mini twice-baked potatoes make a great snack or appetizer, but would also pair nicely as a side dish to a juicy steak, garlic roasted tomatoes, and a loaded garden salad.

Mini Twice-Baked Potatoes

Ingredients

• 7 baby yellow potatoes
• Olive oil, to taste
• Sea salt, to taste
• 1 tbsp butter
• 2 tbsp sour cream, plus 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 for 20-25 minutes, or until they are 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 ¼-inch layer of potato inside.

Place the potato skins 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.

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 from the oven and evenly scoop the potato filling into the skins.

Sprinkle the tops with the remaining cheese.

Bake for 5-7 minutes or until heated through and the cheese is melted.

Serve immediately with sour cream, remaining bacon, and remaining green onions. Enjoy.