LOADED TWICE BAKED MINI POTATOES
- WineCheeseScallops
- Jan 15
- 5 min read
Who can resist a piping-hot, cheesy, bacon-packed potato bite? These Loaded Twice Baked Mini Potatoes are the ultimate comfort food, perfect for any gathering or as a crowd-pleasing appetizer. With crispy potato skins cradling creamy, buttery filling, they’re a bite-sized version of your favorite twice-baked potatoes—bursting with flavor and loaded with all the good stuff: cheese, bacon, and chives. Whether it’s a game day snack or a holiday party, these mini potatoes deliver big on taste while being so easy to serve.
What makes this recipe even better? It’s endlessly customizable! You can swap cheeses, try turkey bacon, or even spice things up with a sprinkle of cayenne or smoked paprika. These little gems are fun to make, fun to eat, and guaranteed to steal the spotlight at any table.
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Mini Potatoes
Mini potatoes are the star of this dish, offering the perfect balance of tender insides and crispy skins. These little spuds are naturally buttery and creamy, making them ideal for twice-baking. Their small size means they cook faster and are easy to handle, perfect for bite-sized appetizers.
Sharp Cheddar Cheese
Sharp cheddar brings a bold, tangy flavor that cuts through the richness of the potatoes and butter. Its melty goodness creates a gooey, irresistible topping that complements the bacon and chives beautifully. Shredding the cheese yourself ensures the smoothest melt and avoids any additives in pre-shredded varieties.
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Recipe's Origin | LOADED TWICE BAKED MINI POTATOES
This recipe came from a love of all things loaded and baked! The idea of transforming a classic twice-baked potato into a mini version came from a party platter Tara once saw at a friend’s gathering. The smaller size makes them more versatile, with the same hearty flavors of the original. Plus, these bite-sized delights allow for endless experimentation, from topping ideas to seasoning tweaks, ensuring they’re never boring.
The buttery potato filling, paired with crispy bacon and melty cheese, feels nostalgic and indulgent—a true testament to comfort food done right. Whether for game days or elegant holiday gatherings, these loaded minis are guaranteed to satisfy.
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Tips, Serving Suggestions, and Storage Advice
Use Yukon Gold potatoes for an extra creamy filling.
Boil the scooped-out potato mixture briefly if it’s hard to mash smoothly.
Substitute Greek yogurt for sour cream for a tangier and lighter version.
Add a pinch of smoked paprika or cayenne for a spicy kick.
Use a piping bag to fill the potato shells for a polished presentation.
Freeze unbaked filled potatoes for up to two months; bake directly from frozen.
Offer a toppings bar with different cheeses, green onions, or crumbled sausage for variety.
Pair these with a creamy ranch or blue cheese dip for extra indulgence.
Use leftover mashed potatoes for the filling to save time.
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Unique Recipe Qualities
Bite-sized for easy serving and eating.
Customizable with different cheeses, toppings, and seasonings.
Perfect for meal prep; freeze and bake when needed.
A comforting blend of creamy, cheesy, and crispy textures.
Ideal for both casual and formal occasions.
Easy-to-find, budget-friendly ingredients.
Kid-approved and fun to make with little helpers.
Versatile for different dietary preferences (swap for vegetarian bacon or dairy-free cheese).
A delicious way to use up leftover potatoes or toppings.
Creates an impressive, restaurant-quality dish with minimal effort.
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Ingredients:
24 mini potatoes or 12 small potatoes (about 2 pounds)
Extra virgin olive oil
¼ cup butter, melted
¼ cup buttermilk
½ cup sour cream
½ cup sharp cheddar cheese (or your preferred cheese), finely shredded, plus extra for topping
¼ cup plus 1 tablespoon cooked bacon pieces, finely chopped (about 3 strips of bacon)
¼ cup chives or scallions, finely diced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
Instructions:
Preheat the oven to 425°F. Place the potatoes in a bowl, drizzle with a little olive oil, and sprinkle with kosher salt. Toss to coat evenly. Arrange the potatoes on a baking sheet and bake for 30-40 minutes, or until they can be easily pierced with a fork.
Remove the potatoes from the oven and reduce the oven temperature to 375°F. Allow the potatoes to cool until they’re comfortable to handle.
Slice off the tops of each potato. Use a melon baller or small measuring spoon to scoop out the centers, placing the scooped potato flesh into a medium-sized bowl. Arrange the potato shells back on the baking sheet.
In the bowl with the scooped-out potato flesh, add the melted butter, buttermilk, and sour cream. Mash the mixture with a potato masher or hand mixer until smooth, being careful not to overwork the potatoes to avoid a gluey texture.
Stir in ½ cup shredded cheese, the bacon pieces, chives or scallions, kosher salt, black pepper, and garlic powder. Mix until evenly combined.
Spoon the potato mixture back into the potato shells, mounding it slightly on top. Garnish with extra shredded cheese and bacon bits, if desired.
Bake the filled potatoes at 375°F for 10-12 minutes, or until heated through and the cheese is melted.
Serve hot, garnished with additional chives or scallions if desired.
MUST-HAVE TOOLS FOR THIS RECIPE
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FAQ Section
Q: Can I use large potatoes instead of mini ones?
A: Yes, but the cooking time will increase. Use small baking potatoes and cut them in half for similar results.
Q: What’s the best way to scoop out the potatoes?
A: Use a melon baller or small measuring spoon for precise, easy scooping.
Q: Can these be made ahead?
A: Absolutely! Prepare up to the filling stage, then refrigerate or freeze them until ready to bake.
Q: How do I reheat leftovers?
A: Bake in a 350°F oven for 10-12 minutes or until warmed through. Avoid microwaving to keep the skins crispy.
Q: Can I make them vegetarian?
A: Yes! Skip the bacon or replace it with plant-based alternatives like crumbled tempeh bacon.
Would you like me to refine or expand any section further?
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