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closeup shot of mini potatoes garnished with bacon and chives
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5 from 6 votes

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).
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Appetizer, Finger Food
Cuisine: American
Servings: 20
Calories: 59kcal
Cost: £1.50 / $2

Equipment

  • Medium Sized Baking Tray
  • Medium Mixing Bowl
  • Cheese Grater
  • Frying Pan (for bacon, or use oven)
  • Sharp Knife & Chopping Board

Ingredients

  • 10 large Baby Potatoes
  • 3.5oz / 100g Bacon, cooked to preference and finely chopped
  • 1/3 cup / 35g Cheddar, grated
  • 1/4 cup / 60ml Double/Heavy Cream
  • 1 tbsp Butter
  • 1/4 tsp Garlic Powder
  • Sour Cream, to serve
  • Fresh Chives, finely diced to serve
  • Salt & Black Pepper, to taste
  • Olive Oil, as needed

Instructions

  • Combine your potatoes with a drizzle of olive oil and a good pinch of salt and pepper. Roast in the oven at 220C/430F for 20mins or until golden, crispy and fork tender.
  • Allow to cool for a few minutes then slice in half. With a tsp/knife, scoop the majority of the potato out, leaving a thin outer layer to keep the skins sturdy. Combine the scooped out filling with your bacon, cheese, cream, butter, garlic powder and seasoning to taste.
  • Scoop 1 tsp of mixture back into each boat and place back on an oven tray. Pop them under the grill and broil for a few minutes until golden and crispy.
  • Serve with sprinkled fresh chives and sour cream.

Video

Notes

a) 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.
b) 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.
c) 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!
d) Calories - based on using 1 tsp olive oil to roast and not taking into consideration any sour cream. Per loaded potato.

Nutrition

Serving: 1potato | Calories: 59kcal | Carbohydrates: 3.23g | Protein: 2.64g | Fat: 3.96g | Saturated Fat: 1.687g | Polyunsaturated Fat: 0.334g | Monounsaturated Fat: 1.539g | Trans Fat: 0.022g | Cholesterol: 10mg | Sodium: 126mg | Potassium: 104mg | Fiber: 0.4g | Sugar: 0.19g | Vitamin A: 150IU | Vitamin C: 4.1mg | Calcium: 20mg | Iron: 0.2mg