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 😁
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.
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).
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).
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
- Lemon Browned Butter Baby Potatoes
- Roasted Baby Potatoes
- EXTRA Crispy Smashed Potatoes
- Baby Potato Salad
- Mini Hasselback Potatoes
Alrighty, let’s tuck into the full recipe for these twice baked beauties shall we?!
How to make Mini Twice Baked Potatoes (Full Recipe & Video)
Mini Twice Baked Loaded Potatoes
- 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
- 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!
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