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+ servings

Mini Twice Baked Potatoes

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Appetizer
Cuisine: American
Servings: 2 - 4
Author: Pam


  • 7 baby yellow potatoes
  • Olive oil, to taste
  • Sea salt, to taste
  • 1/2 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


  • Preheat the oven to 400 degrees.
  • Prick the potatoes once with a fork then place 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, cut side down, on a small baking sheet 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 the cheese is melted.
  • Serve immediately with sour cream, remaining bacon and remaining green onions. Enjoy.