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–+ servings
Mini Twice Baked Potatoes on serving dish
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4.74 from 15 votes

Mini Twice Baked Potatoes

Loaded with sour cream, bacon, and cheddar cheese, these Mini Twice Baked Potatoes pack a flavorful punch. Simple to make, yet sure to impress at any party!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Appetizer, Side Dish
Cuisine: American
Servings: 12 potatoes
Calories: 177kcal
Author: Julie Evink

Equipment

Ingredients

  • 24 ounces baby gold potatoes (1 bag)
  • 2 Tablespoons olive oil
  • 1 teaspoon salt
  • 4 Tablespoons butter melted
  • ¼ cup sour cream
  • ½ cup bacon cooked and crumbled
  • ¾ cup shredded cheddar cheese
  • 2 Tablespoons fresh chives thinly sliced
  • 1 Tablespoon fresh dill minced

Toppings (Optional)

  • sour cream
  • freshly minced chives

Instructions

  • Preheat the oven to 400° Fahrenheit.
  • Roll the potatoes in the olive oil and salt on a baking sheet. Make sure each potato is well-coated. Bake for 35 minutes.
  • Once baked, allow the potatoes to cool for 10-15 minutes.
  • Cut off the top half of each potato and use a small spoon to scoop out the inside. Place emptied potato back on baking sheet. Add the tops and middle of the potatoes to a large mixing bowl.
  • Add the melted butter, sour cream, bacon, and shredded cheese in the mixing bowl and combine. Be sure to mash the softened potatoes as you mix.
  • Add 1-2 tablespoons of potato filling back to each potato.
  • Return sheet pan with stuffed potatoes back to oven and roast the loaded potatoes for 10 additional minutes at 400 degrees Fahrenheit.
  • If desired, top the finished potatoes with a dollop of sour cream and additional chives.
  • Serve immediately and enjoy.

Notes

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.

Nutrition

Serving: 1potato | Calories: 177kcal | Carbohydrates: 10g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 340mg | Potassium: 273mg | Fiber: 1g | Sugar: 1g | Vitamin A: 246IU | Vitamin C: 12mg | Calcium: 64mg | Iron: 1mg