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Mini Twice Baked Potatoes

Mini twice baked potatoes are filled with mashed potato, bacon, sour cream, and cheddar, then baked until hot and melty. Their crisp-edged Yukon Gold shells make these bite-size appetizers easy to serve.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling and resting 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 2 lb Yukon Gold potatoes small, about 20 to 24 potatoes, 1 1/2 to 2 inches wide
  • 1 tbsp olive oil
  • 0.75 tsp kosher salt divided
For the filling
  • 3 slices bacon
  • 2 tbsp unsalted butter
  • 0.25 cup sour cream
  • 0.75 cup sharp cheddar cheese shredded, divided
  • 0.25 tsp black pepper
  • 2 tbsp chives finely chopped

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 10-inch skillet

Method
 

Bake the potatoes
  1. Preheat the oven to 400°F.
  2. Place the potatoes on an 18x13-inch rimmed baking sheet, rub with the olive oil, and sprinkle with 1/4 teaspoon salt.
  3. Bake for 35 to 45 minutes, until a fork easily pierces the centers.
Make the filling
  1. While the potatoes bake, cook the bacon in a 10-inch skillet over medium heat for 8 to 10 minutes, turning as needed, until crisp.
  2. Transfer the bacon to paper towels, then crumble.
  3. Let the potatoes cool until easy to handle, about 5 minutes.
  4. Halve the potatoes lengthwise and scoop the flesh into a bowl, leaving sturdy shells about 1/4 inch thick.
  5. Mash the potato flesh with the butter, sour cream, 1/2 cup cheddar, crumbled bacon, remaining 1/2 teaspoon salt, and black pepper.
Fill and bake
  1. Spoon the filling into the potato shells, arrange them cut-side up on the baking sheet, and sprinkle with the remaining 1/4 cup cheddar.
  2. Bake for 12 to 15 minutes, until the filling is hot and the cheese is melted.
  3. Rest for 5 minutes.
  4. Sprinkle with the chives and serve.

Notes

For sturdier shells, scoop gently and leave about 1/4 inch of potato around the edges. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a vegetarian variation, use plant-based bacon.