Mini Twice-Baked Potatoes
Delicious baked mini potatoes stuffed with bacon and cheddar.
Ingredients
- 5 lb baby red potatoes
- olive oil
- 1 tspn salt
- 1 tspn pepper
Filling
- 1/2 cup butter melted
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 3/4 cup bacon chopped
- 1/3 cup green onion chopped
- 1 tspn salt
- 1 tspn pepper
Topping
- 1/3 cup shredded cheddar cheese
- 1/3 cup bacon chopped
Instructions
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Wash potatoes and poke holes in each potato with a fork
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Place the potatoes in a large bowl and sprinkle with olive oil, salt, and pepper. Mix to coat well.
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Line a baking sheet with foil or parchment.
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Bake the potatoes at 425˚F for 35 minutes or until tender. Let cool.
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Cut the tips off both ends of the potatoes. Using a melon baller or metal teaspoon, scoop out the center of the potatoes.
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Set the tips and potato flesh aside in another large bowl to use for the filling.
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Mix butter into the potato filling and mash until smooth.
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Mix in sour cream, cheddar cheese, bacon, green onion, salt, and pepper. Stir until well combined.
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Stuff each of the hollowed out potatoes with the filling.
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Reduced temperature of the oven to 375˚F and bake for 5-7 minutes.
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Top each potato with cheddar cheese and bacon.
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Return to oven and bake for 3-5 minutes or until cheese is melted.
