Mini Twice Baked Potatoes

There’s something irresistible about bite-sized versions of our favorite foods. Shrink it down, and it somehow becomes more fun! For instance, who doesn’t love a hearty baked potato alongside a fresh salad or a juicy steak? Now imagine that comforting classic reimagined as a miniature version: enter mini twice-baked potatoes. They’re the perfect little crowd-pleaser, ideal as appetizers or side dishes.

The Ultimate Game-Day Hero

Potato skins have long been the reigning champion of game-day snacks, but these mini loaded baked potatoes are here to shake things up. Each tiny potato is packed with flavor—creamy, cheesy, and seasoned to perfection. And that crispy skin? It’s the final flourish that makes these bite-sized treats absolutely irresistible. Whether it’s a holiday feast, a backyard barbecue, or the big game, these minis never fail to impress.

A Recipe You’ll Keep Coming Back To

These petite delights are more than just a snack—they’re an experience. Every time I serve them, they’re the first dish to disappear, leaving guests asking for the recipe. Trust me, once you try them, they’ll become a staple in your rotation, too.

Hosting a big gathering? Don’t forget to check out my twice-baked potato casserole recipe. It’s perfect for feeding a crowd and just as satisfying as its mini counterpart!

So, why not embrace the charm of miniaturized perfection? With these tiny twice-baked potatoes, every bite is a celebration of flavor and fun.

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.

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