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Mini Twice Baked Potatoes are like appetizer-sized potato skins with the volume turned up. Although this party snack recipe tastes like it took all day, these bacon-studded beauties can be yours in just 35 minutes.

Mini twice baked potatoes on an oval serving platter.

I’ve always had an infatuation with Twice Baked Potatoes as a side dish option. What’s not to love about cheesy, fluffy potatoes stuffed inside a crunchy potato skin, all topped with bacon, sour cream, and chives?

Since they’re pretty decadent and are somewhat of a labor of love, when I was a kid, my family never ate them as much as I’d like. But I’m delighted to be making up for lost time thanks to this quicker, party-friendly format that can be ready to serve and savor in a mere 35 minutes.

These Mini Twice Baked Potatoes are endlessly customizable (see fun topping ideas below to take this appetizer recipe on a trip around the globe!) and are always a hit when I share them as part of a game-day menu, a holiday appetizer, or at a potluck.

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. Mini Twice Baked Potato Skins Recipe

Recipe ingredients

Labeled ingredients for mini twice baked potato skins.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Baby potatoes: Red or white-skinned; either is fantastic. Seek out similarly-sized, small round potatoes for easy snack-ability and even cooking time.
  • Olive oil: A light coating on the skin of the baby potatoes acts like “glue” for the salt as the spuds bake, plus lends a lovely sheen and crisp texture to the potato skin.
  • Scallions or chives: Dill or any other favorite herbs you crave and have handy will also work as a garnish for these bite-sized snacks.
  • Bacon: Once you crumble or chop it, just 2 strips of cooked bacon go a long way to lend a salty and savory punch to these Mini Twice Baked Sweet Potatoes.

Step-by-step instructions

  1. Preheat the oven to 450 degrees. Prick each potato a few times with a fork. Arrange the potatoes in a single layer on a microwave-safe plate lined with paper towels. Microwave on HIGH for 4 minutes. Turn the potatoes over and microwave for an additional 4 minutes on HIGH.
Mini potatoes on a white plate.
  1. Using an oven mitt or kitchen towel to handle the hot potatoes, halve each potato lengthwise and scoop out the middle into a medium bowl, leaving 1/4″ layer of potato on the side of each skin.
Potato being scooped out of mini potato skins.
  1. Arrange the potato halves cut side down (skin side up) on a baking sheet. Brush with olive oil and sprinkle liberally with salt. Bake for 10 minutes or until the skins are crispy. Remove from the oven and set oven to broil.
Mini potatoes face down on a baking sheet.
  1. Meanwhile, to the bowl with the scooped potato filling add cheese, sour cream, scallions, butter, 1 teaspoon salt, and ½ teaspoon pepper. Mix well.
Mixture for stuffing mini twice baked potatoes.
  1. Divide the filling among the crisped potato skins.
Mini twice baked potatoes on a silver baking sheet before being baked a second time.
  1. Return filled potato skins to the oven and broil until cheese is melted and bubbly. Remove from oven and top with bacon bits. Garnish with parsley if desired and serve warm.
Mini twice baked potatoes on a silver baking sheet.

Recipe tips and variations

  • Yield: My Mini Twice Baked Potato recipe makes eight servings, each with 4-half baby potato bites (for 2 potatoes per person).
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Make ahead: These mini potato skins can be assembled a day in advance. Bake right before serving time.
Mini twice baked potatoes on an oval serving platter.

Recipe FAQs

How do I make regular twice baked potatoes?

I’ll coach you through this classic dinner side dish idea via my Russet-based Twice Baked Potatoes recipe.

What other toppings could I try on Mini Twice Baked Potatoes?

Consider leftover chicken, shredded pepper jack cheese, corn, and roasted peppers for a Mexican twist. Or for an Italian riff, try cooked and crumbled chorizo, shredded Mozzarella, diced tomatoes, and basil (or bruschetta).

Why do you call for microwaving the potatoes before baking them?

This is the same technique I use to bake potatoes in half the time. A quick shift microwave trims a lot of oven time from the recipe; leaving fewer minutes between you and a platter of Mini Twice Baked Potatoes!

Twice-Baked Potatoes

A true steakhouse classic, Twice Baked Potatoes are doubly delicious and easy to make ahead. These show-stealers are loaded up with lots of cheddar, bacon, and scallions for major flavor in every bite.

1 hour 30 minutes
View Recipe

More bite-sized snack ideas

Mini twice baked potato skins on a platter.

Mini Twice Baked Potato Skins

Mini Twice Baked Potatoes are like appetizer-sized potato skins with the volume turned up. Although this party snack recipe tastes like it took all day, these bacon-studded beauties can be yours in just 35 minutes.
5 from 31 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 8 servings (4 pieces each)
Course Appetizer
Cuisine American
Calories 182

Ingredients 

  • 16 baby potatoes scrubbed (about 1 ½ pounds, see note 1)
  • 2 tablespoons olive oil (see note 2)
  • Salt and freshly ground black pepper
  • ½ cup shredded cheddar cheese
  • ¼ cup sour cream or plain Greek yogurt
  • 2 tablespoons chives or scallions, plus more for garnish (see note 3)
  • 1 tablespoon butter melted
  • 2 strips cooked bacon crumbled (see note 4)

Instructions 

  • Preheat the oven to 450 degrees. Prick each potato a few times with a fork. Arrange the potatoes in a single layer on a microwave-safe plate lined with paper towels.
  • Microwave on HIGH for 4 minutes. Turn the potatoes over and microwave for an additional 4 minutes on HIGH.
  • Using an oven mitt or kitchen towel to handle the hot potatoes, halve each potato lengthwise and scoop out the middle into a medium bowl, leaving 1/4″ layer of potato on the side of each skin.
  • Arrange the potato halves cut side down (skin side up) on a baking sheet. Brush with olive oil and sprinkle liberally with salt.
  • Bake for 10 minutes or until the skins are crispy. Remove from the oven and set oven to broil.
  • Meanwhile, to the bowl with the scooped potato filling add cheese, sour cream, scallions, butter, 1 teaspoon salt, and ½ teaspoon pepper. Mix well.
  • Divide the filling among the crisped potato skins. Return filled potato skins to the oven and broil until cheese is melted and bubbly. Remove from oven and top with bacon bits. Garnish with parsley if desired and serve warm.

Notes

  1. Baby potatoes: Red or white-skinned; either is fantastic. Seek out similarly-sized, small round potatoes for easy snack-ability and even cooking time.
  2. Olive oil: A light coating on the skin of the baby potatoes acts like “glue” for the salt as the spuds bake, plus lends a lovely sheen and crisp texture to the potato skin.
  3. Scallions or chives: Dill or any other favorite herbs you crave and have handy will also work as a garnish for these bite-sized snacks.
  4. Bacon: Once you crumble or chop it, just 2 strips of cooked bacon go a long way to lend a salty and savory punch to these Mini Twice Baked Sweet Potatoes.
  5. Yield: My Mini Twice Baked Potato recipe makes eight servings, each with 4-half baby potato bites (for 2 potatoes per person).
  6. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  7. Make ahead: These mini potato skins can be assembled a day in advance. Bake right before serving time.

Nutrition

Serving: 4piecesCalories: 182kcalCarbohydrates: 20gProtein: 5gFat: 9gSaturated Fat: 4gTrans Fat: 1gCholesterol: 17mgSodium: 103mgPotassium: 503mgFiber: 3gSugar: 1gVitamin A: 177IUVitamin C: 22mgCalcium: 74mgIron: 1mg
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I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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Comments

    1. Hi Marianne, I haven’t tried to freeze these and reheat from cooked. If I were to try, I would bake them, vomiting the fresh parsley garnish at the end, and allow to cool and place them on a baking sheet covered in plastic in the freezer. Once they are frozen, I would transfer them to a freezer-safe ziptop storage bag and freeze until ready to use. I would reheat in a 350-degree oven until they are cooked through and register 165 degrees in the center on a digital thermometer. I hope this helps! – Meggan

  1. These turn out perfectly every time and are the first thing to disappear at every gathering I take them to. I usually make a very large number of them, is there a faster way to bake them in the oven instead of using the microwave?5 stars

    1. Hi Claire, great question! I don’t think it would be faster to do steps one and two in the oven instead of the microwave. Baby potatoes usually take about 20 minutes to roast in the oven. If you are doing several batches though, this may be a timesaver. – Meggan

  2. I loved this post! I read your blog fairly often and you are always coming out with
    some great stuff. I will shares this on my facebook, instagram and some
    of my loyalty followers. Great jobs! Keep work it with it.5 stars

  3. These disappeared immediately off the table. Kids, adults, you name it and everyone loved it! Any suggestion on a possible sour cream sub?5 stars

    1. These were amazing! I used greek yoghurt as I didn’t have sour cream and it turned out great!