Mini Twice-baked Potatoes

These delicious and easy appetizers are the perfect addition to any party spread! Loaded with bacon and cheese, these mini potatoes are sure to be a hit with your guests.

Instructions

1. 1

   Wash potatoes thoroughly and poke holes in each with a fork. Place into a large bowl.

2. 2

   Sprinkle with olive oil, salt, and pepper. Make sure each potato is evenly coated.

3. 3

   Place on a baking sheet covered with foil.

4. 4

   Bake at 425˚F (220˚C) for 35 minutes, or until potatoes are tender enough that a fork can go through the center flesh easily. Let cool for 10 minutes or until potatoes can be handled comfortably.

5. 5

   Cut off tips of both ends of each potato. Using a melon baller or metal teaspoon, carve out the center each potato.

6. 6

   Set the tips and carvings aside in a large bowl to use as the filling. (You may want to dice up the tips first so that they will mash easier).

7. 7

   Melt butter and mix into the large bowl with the potato filling. Mash the potatoes with a fork until consistency is smooth.

8. 8

   Mix in sour cream, cheddar cheese, bacon, green onion, salt, and pepper and stir until well combined.

9. 9

   Using a small spoon, stuff each of the hollowed out potatoes with the filling.

10. 10

    Bake at reduced temperature 375˚F(190˚C) for 5-7 minutes.

11. 11

    Top each potato with cheddar cheese and bacon.

12. 12

    Return to oven and bake for 3-5 minutes or until cheese is melted.

13. 13

    Garnish with green onion.

14. 14

    Enjoy!

Comments