Mini Twice Baked Potatoes

These delicious Mini Twice Baked Potatoes are the perfect appetizer or side dish for the holidays! Stuffed with sour cream, bacon and cheddar cheese for a mouthwatering bite size treat. So easy to make, yet impressive for a party.

Why isn’t there a mini version of everything? Take something tasty and put it in a mini size, it’s just so much fun! I love a good baked potato with salad or steak and these mini twice baked potatoes are the perfect appetizer or side dish.

Potato skins are a popular appetizer…really, a classic for game day! But these mini loaded baked potatoes will steal the spotlight for sure. They’re loaded to the brim with incredible flavor and a creamy filling. A crispy potato skin is just the cherry on top with this tasty bite sized dish. These are a winner every time I serve them. I bet they’ll be a go-to recipe for you in no time!

If you are feeding a crowd for a holiday make sure to check out this twice baked potato casserole recipe!

Why You’ll Love Mini Twice Baked Potatoes

• This recipe is easy to double or triple if you know you’ll be serving a large number of people. A fabulous party recipe!
• This is an affordable appetizer. You can get small potatoes in a large bag for a great price!
• The mini baked potatoes with cheese and bacon store really well so you can reheat your leftovers and enjoy a yummy baked potato any time!

Ingredients for Mini Twice Baked Loaded Potatoes

• Baby gold potatoes – The small, palm sized Yukon gold potatoes are the best to use for this recipe. Small red potatoes will work too!
• Cheddar cheese – I typically reach for cheddar cheese to top baked potatoes…I think it’s the best flavor! But you can use any cheese you want.
• Butter – Feel free to grab unsalted or salted butter from your refrigerator. Either will work!
• Sour cream – Using sour cream makes the most creamy mini twice baked potatoes. If you don’t like sour cream, try using plain Greek yogurt for the same tangy touch.
• Bacon – Store-bought bacon bits and freshly oven baked bacon crumbled up will both be perfect to use in mini baked potatoes.
• Olive oil – Rolling the potatoes in olive oil before baking them helps give the potato skin a nice crispiness.
• Fresh chives – Chives are a classic topping for baked potatoes that go great in the filling for mini potatoes!
• Fresh dill – The slight sweetness of dill adds a great touch to the flavor in this recipe.

How to Make Twice Baked Potatoes

Preheat your oven to 400° Fahrenheit before you begin getting everything together for this recipe.

Then roll each potato in olive oil and salt on a parchment paper lined baking sheet. Bake the potatoes for 35 minutes.

Once the potatoes are baked and softened, allow them to cool 10-15 minutes until you are able to easily handle them.

With a sharp knife cut the top off of each potatoes and then scoop out the insides with a small spoon. Place the emptied potato shells back onto the baking sheet and place the middles and tops into a large mixing bowl.

Add melted butter, sour cream, bacon, and shredded cheese to the bowl of potato and mix well until combined. As you mix, mash the softened potatoes to get them to incorporate well with the other ingredients.

Place 1-2 tablespoons of filling into each potato shell on the baking sheet.

Return the potatoes to the oven and roast for 10 more minutes.

Then, top the stuffed potatoes with a dollop of fresh sour cream and additional chives.

Serve while hot and enjoy!

Why are my twice baked potatoes sticky?

If you end up with sticky or extra mushy potatoes, you likely overcooked them. Though I recommend 35 minutes on the first bake, if your potatoes are smaller they may need less time. Keep an eye on them and once they’re soft, you can pull them out of the oven.

Can you eat the skin of a mini twice baked potato?

Absolutely! In fact, the skin is super tasty in this recipe. Since you roll the potatoes in olive oil in salt, it helps to crisp up the skin and give it a nice flavor. The crispy texture is a nice touch!

What to Serve Mini Twice Baked Potatoes

There are plenty of appetizers that would go great with the flavor palette of these mini baked potatoes with bacon and cheese. Baked chicken wings are a classic game-day favorite and so is buffalo chicken dip! Corn dip and jalapeño poppers are great appetizers to serve with mini loaded baked potatoes too.

But these little potatoes can also be a side dish to a dinner of air fryer chicken breasts or air fryer steak bites. Really, they’d be tasty with any main protein.

How to Store Leftover Mini Twice Baked Loaded Potatoes

Place the leftovers into an airtight container or wrap each potato individually in plastic wrap or aluminum foil. To reheat, pop into the oven or toaster oven until warmed through and the skin has crisped back up.

FRIDGE: Store in the refrigerator for up to 5 days when wrapped tightly or kept in the proper container.

FREEZER: This easy recipe can also be frozen. To freeze, I recommend wrapping each potato individually to make them easier to thaw and reheat. Freeze for up to 3 months. Allow to thaw before reheating.

This super tasty and super easy dish is so yummy. Whether I eat them as an appetizer or side dish, I crave these things more than I care to admit! Don’t forget about our Slow Cooker Baked Potatoes when you don’t have time for twice baked potatoes!

More Mini Recipes That You’ll Love

• Tiny, but mighty, these Mini Pancakes are such a fun way to serve pancakes!
• Mini Caramel Rolls will make you feel a little less guilty for how many you eat…who cares that you ate 5, they’re mini!
• These Mini Chicken Pot Pies are a fun and easy twist on a classic family meal.
• Meatloaf, but make it mini. You read that right! Mini Meatloaf is super moist and packed with flavor in a compact little size.