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Bacon/ Cheese/ Finger Food/ Potato

Mini Twice Baked Potatoes

January 25, 2019 (Last Updated: June 23, 2023) by Chris Collins

These Mini Twice Baked Potatoes are loaded with bacon and served with sour cream and fresh chives. Say hello to your new favourite finger food!

And when I say ‘say hello’ what I really mean is say goodbye… To your diet. These are so delicious and beyond addictive, so prepare not to share 😁

close up shot of mini loaded potatoes on black oven tray

Mini Twice Baked Potatoes

Look, you may not want to share these, but in reality they do make the perfect sharing appetizer.  Whether it’s as a game day snack, a dinner party sharing starter OR just as an appetizer for a gathering, these mini loaded potatoes are perfect. Let‘s see quickly what you’ll need:

  • Baby Potatoes – Try and get baby potatoes that are on the larger side of life, just so they’re easier to work with.
  • Cream – Heavy Cream (US) Double Cream (UK).
  • Cheese – I find a nice strong cheddar works great here, just to pack in some flavour!
  • Bacon – Need I justify this?! Cooked to preference and diced nice and small.
  • Butter – Salted or unsalted, just adjust the salt accordingly.
  • Sour Cream & Chives – Both to serve after the spuds are baked.

Can I use regular sized potatoes?

You sure can – I recommend checking out my Jalapeño Popper Loaded Potatoes in such case. You can leave out the jalapeño if you’d prefer, apart from that the ingredients are similar.

closeup shot of mini potatoes fresh out the oven on baking tray

Making Mini Twice Baked Potatoes

These beauties truly couldn’t be easier to make. Roast them, slice them, load them, stuff them, then grill them. Or something along those lines.

Can I prep these ahead of time?

Yep! Perfect to prep ahead (up until grilling/broiling) and store in the fridge or freezer. Just make sure they’re completely cool before storing or they’ll steam and go soggy.

Can these be made and reheated?

Yes – Same again though, just make sure they’re cool before storing.

Process shots: coat potatoes in oil and salt (photo 1), roast (photo 2), halve (photo 3), scoop out centre (photo 4), add to bowl with bacon, cheese, cream, butter and seasoning (photo 5), combine (photo 6).

6 step by step photos showing how to make mini twice baked potatoes

Once you’ve made the filling, you can plonk it back into the potatoes skins. From there, I like to pop them under the grill until golden and gooey on top. Because they’re quite small you can get away with just grilling them and they’ll cook right through. You can bake them though if you’d prefer.

Process shots: add potatoes back to tray (photo 1), grill (photo 2), top with sour cream, chives and bacon (photo 3).

3 step by step photos showing how to cook mini twice baked potatoes

Serving Mini Twice Baked Potatoes

When it comes to serving, some more bacon and a good sprinkling of fresh chives goes down perfectly. From there you can either drizzle over sour cream or serve it as a side dip. Up to you!

If you like the sound of these mini loaded potatoes then you’ll love Loaded Ranch Potatoes!

For more similar recipes have a ganders at these too:

Baby Potato Recipes

Alrighty, let’s tuck into the full recipe for these twice baked beauties shall we?!

close up overhead shot of mini twice baked potatoes

How to make Mini Twice Baked Potatoes (Full Recipe & Video)

close up shot of mini loaded potatoes on black oven tray

Mini Twice Baked Loaded Potatoes

These Mini Twice Baked Potatoes are loaded with bacon and served with sour cream and fresh chives. Say hello to your new favourite finger food! Estimated cost based on sharing between 4 (5 potatoes each).
5 from 7 votes
Print Pin Rate
Servings (click & slide): 20 potatoes
Course: Appetizer / Finger Food
Cuisine: American
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Calories per serving: 57kcal
Cost per serving: £1.50 / $2

Equipment:

  • Medium Sized Baking Tray
  • Medium Sized Mixing Bowl
  • Cheese Grater
  • Baking Tray (for bacon)
  • Sharp Knife & Chopping Board

Ingredients (check list):

  • 100g / 3.5oz Bacon
  • 10 large Baby Potatoes (see notes)
  • 1/3 cup / 35g Cheddar, grated
  • 2 tbsp Double/Heavy Cream
  • 1 heaped tbsp Butter
  • 2-3 tbsp Sour Cream, or as needed to serve
  • 1 tbsp finely diced Fresh Chives, or as needed
  • Olive Oil, as needed
  • Salt & Black Pepper to taste

Instructions:

  • Cook the bacon using your preferred method until crisp. I typically bake it alongside the potatoes (next step). Once crisp, finely dice the bacon, leaving 20 pieces to top at the end.
  • Coat the potatoes in a drizzle of oil and a good pinch of salt. Roast in the oven at 200C/400F for around 30 mins, or until deep golden, crispy and knife tender.
  • Once the potatoes are cool enough to handle slice each one in half. With a spoon/knife, carefully scoop the majority of the potato out, leaving a thin outer layer to keep the skins sturdy. In a bowl, combine the filling with bacon, cheese, cream, butter and seasoning to taste.
  • Scoop the filling back into each potato skin, then place them back on to the tray. Pop them under the grill until golden and bubbly.
  • Top each one with a small dollop of sour cream, a piece of bacon and a pinch of fresh chives.

Quick 1 min demo!

Notes:

a) Potatoes - Other varieties of small potatoes will work i.e. Charlotte potatoes. For reference, the total weight of the potatoes should be around 400g/140z.
b) Prep Ahead - You prep these ahead of time up until the point of grilling/broiling then either tightly cover in the fridge or freezer. If cooking from fridge, I recommend reheating at 200C/390F until heated through, then switch on the grill and broil. If cooking from frozen I recommend reheating at 180C/356F until thawed and heated through then switch on the grill and broil. In both cases the skins won't be quite as crispy as if cooked fresh, but still taste great.
c) Make Ahead - You can completely make them ahead, allow to cool then tightly cover in the fridge or freezer. In both cases I recommend reheating at 180C/356F until heated through again. If making ahead leave off the sour cream & chives until serving.
d) Can I make this with regular potatoes? - I have a very similar recipe using large potatoes so do check out my Jalapeño Popper  Loaded Baked Potatoes!
e) Calories - per potato.
e) Calories

Your Private Notes:

Nutrition:

Nutrition Facts
Mini Twice Baked Loaded Potatoes
Amount Per Serving (1 potato)
Calories 57 Calories from Fat 36
% Daily Value*
Fat 4.04g6%
Saturated Fat 1.098g5%
Trans Fat 0.022g
Polyunsaturated Fat 0.112g
Monounsaturated Fat 0.724g
Cholesterol 5mg2%
Sodium 41mg2%
Potassium 116mg3%
Carbohydrates 3.71g1%
Fiber 0.4g2%
Sugar 0.25g0%
Protein 1.59g3%
Vitamin A 64IU1%
Vitamin C 4mg5%
Calcium 19mg2%
Iron 0.19mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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Recipe Rating




18 Comments

  • Reply
    Pat Lehman
    November 22, 2020 at 7:30 pm

    5 stars
    These are the best. My granddaughter loved them.

    • Reply
      Chris Collins
      November 24, 2020 at 10:38 am

      That’s awesome to hear, Pat! 🙂

  • Reply
    Diane taber
    September 3, 2019 at 2:09 pm

    Hi I’m just starting out doing freezer meals and batch cooking for the freezer meals. And really need some hints and tips on how to do this please thank you bye take care bye.

    • Reply
      Chris Collins
      September 9, 2019 at 3:05 pm

      Hi Diane! These will freeze perfectly. You could either freeze them before cooking and add on some extra baking time, or, freeze them after grilling. Just pop them back in the oven to heat through. Hope this helps!

  • Reply
    Yelena Strokin
    January 29, 2019 at 6:24 pm

    5 stars
    Looks good, my kids would love that!

    • Reply
      Chris
      January 30, 2019 at 10:17 am

      Thanks Yelena, they’re definitely kid approved 🙂

  • Reply
    David
    January 26, 2019 at 6:49 pm

    5 stars
    Great idea to use the little potatoes as the basis for a tasty app!

    • Reply
      Chris
      January 31, 2019 at 3:05 pm

      Thanks David 🙂

  • Reply
    Mary
    January 26, 2019 at 6:31 pm

    5 stars
    What a perfect game day snack!

    • Reply
      Chris
      January 31, 2019 at 3:05 pm

      Oh yes! They’re going to be so great for game day!

  • Reply
    Andrea Metlika
    January 26, 2019 at 4:43 pm

    5 stars
    I love this recipe! They look so delicious.

    • Reply
      Chris
      January 31, 2019 at 3:05 pm

      Oh so delicious

  • Reply
    Stephanie
    January 26, 2019 at 4:23 pm

    5 stars
    Such a great idea for an appetizer. Don’t know why I never thought of this but these look so incredible and can’t wait to try this.

    • Reply
      Chris
      January 31, 2019 at 3:04 pm

      Enjoy!! 🙂

  • Reply
    Sally Humeniuk
    January 26, 2019 at 4:09 pm

    5 stars
    These little cuties need to make an appearance at my house soon, Chris! They’ll be great for the Super Bowl but I also love that you can get your loaded potato fix without gorging yourself on them. The drizzled sour cream is genius, by the way.

    • Reply
      Chris
      January 31, 2019 at 3:04 pm

      Thanks Sally! Glad you appreciated the copious amounts of sour cream

    • Reply
      Betty
      June 8, 2019 at 3:31 am

      Hi Chris, can I roast them, stuff them and cover with saran and refrigerate, and roast the following day just before guests arrive? Thanks!

      • Reply
        Chris Collins
        June 8, 2019 at 12:53 pm

        Hey Betty! I have never done this, but I imagine it’ll work perfectly fine 🙂

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    YOU'LL NEVER STOP MAKING!

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