Twice baked potatoes are awesome!
But sometimes you don’t want to eat a huge potato.
We’ve got the perfect compromise, and if you happen to change your mind you can always eat more than one.
Let's make Mini Twice-Baked Potatoes!
Preheat oven to 425˚F.
Wash 5 pounds baby red potatoes thoroughly and poke holes in each potato with a fork.
Place potatoes in a bowl and sprinkle with olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Make sure each potato is evenly coated.
Place on a baking sheet covered in foil and bake for 35 minutes, or until potatoes are tender that a fork can go through the center flesh easily.
Let cool for 10 minutes or until potatoes can be handled comfortably.
Reduce oven temperature to 375˚F.
Cut off tips of both ends of each potato.
Using a melon baller or metal teaspoon, carve out the center each potato.
Set the tips and carvings aside in a large bowl to use as the filling. (You may want to dice up the tips first so that they will mash easier).
Melt butter and mix into the large bowl with the potato filling. Mash the potatoes with a fork until consistency is smooth.
Mix in sour cream, cheddar cheese, bacon, green onion, salt, and pepper and stir until well combined.
Using a small spoon, stuff each of the hollowed out potatoes with the filling.
Check out all the tasty tips in the video below.
Bake for 5-7 minutes.
Top each potato with cheddar cheese and bacon.
Return to oven and bake for 3-5 minutes or until cheese is melted.
Garnish with green onion.
Then eat and enjoy!