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.

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings servings (4 pieces each)

Calories 182kcal

Author Meggan Hill

Ingredients

16 baby potatoes scrubbed (about 1 1/2 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)

US Customary - Metric

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 1/2 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

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.
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.

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