These delicious Mini Twice Baked Potatoes are the perfect appetizer or side dish for the holidays! Stuffed with sour cream, bacon and cheddar cheese for a mouthwatering bite size treat. So easy to make, yet impressive for a party.
Why isn’t there a mini version of everything? Take something tasty and put it in a mini size, it’s just so much fun! I love a good baked potato with salad or steak and these mini twice baked potatoes are the perfect appetizer or side dish.
Potato skins are a popular appetizer…really, a classic for game day! But these mini loaded baked potatoes will steal the spotlight for sure. They’re loaded to the brim with incredible flavor and a creamy filling. A crispy potato skin is just the cherry on top with this tasty bite sized dish. These are a winner every time I serve them. I bet they’ll be a go-to recipe for you in no time!
Why You’ll Love Mini Twice Baked Potatoes
- This recipe is easy to double or triple if you know you’ll be serving a large number of people. A fabulous party recipe!
- This is an affordable appetizer. You can get small potatoes in a large bag for a great price!
- The mini baked potatoes with cheese and bacon store really well so you can reheat your leftovers and enjoy a yummy baked potato any time!
Ingredients for Mini Twice Baked Loaded Potatoes
- Baby gold potatoes – The small, palm sized Yukon gold potatoes are the best to use for this recipe. Small red potatoes will work too!
- Cheddar cheese – I typically reach for cheddar cheese to top baked potatoes…I think it’s the best flavor! But you can use any cheese you want.
- Butter – Feel free to grab unsalted or salted butter from your refrigerator. Either will work!
- Sour cream – Using sour cream makes the most creamy mini twice baked potatoes. If you don’t like sour cream, try using plain Greek yogurt for the same tangy touch.
- Bacon – Store-bought bacon bits and freshly oven baked bacon crumbled up will both be perfect to use in mini baked potatoes.
- Olive oil – Rolling the potatoes in olive oil before baking them helps give the potato skin a nice crispiness.
- Fresh chives – Chives are a classic topping for baked potatoes that go great in the filling for mini potatoes!
- Fresh dill – The slight sweetness of dill adds a great touch to the flavor in this recipe.
How to Make Twice Baked Potatoes
Preheat your oven to 400° Fahrenheit before you begin getting everything together for this recipe.
Then roll each potato in olive oil and salt on a parchment paper lined baking sheet. Bake the potatoes for 35 minutes.
Once the potatoes are baked and softened, allow them to cool 10-15 minutes until you are able to easily handle them.
With a sharp knife cut the top off of each potatoes and then scoop out the insides with a small spoon. Place the emptied potato shells back onto the baking sheet and place the middles and tops into a large mixing bowl.
Add melted butter, sour cream, bacon, and shredded cheese to the bowl of potato and mix well until combined. As you mix, mash the softened potatoes to get them to incorporate well with the other ingredients.
Place 1-2 tablespoons of filling into each potato shell on the baking sheet.
Return the potatoes to the oven and roast for 10 more minutes.
Then, top the stuffed potatoes with a dollop of fresh sour cream and additional chives.
Serve while hot and enjoy!
What to Serve Mini Twice Baked Potatoes
There are plenty of appetizers that would go great with the flavor palette of these mini baked potatoes with bacon and cheese. Baked chicken wings are a classic game-day favorite and so is buffalo chicken dip! Corn dip and jalapeño poppers are great appetizers to serve with mini loaded baked potatoes too.
How to Store Leftover Mini Twice Baked Loaded Potatoes
Place the leftovers into an airtight container or wrap each potato individually in plastic wrap or aluminum foil. To reheat, pop into the oven or toaster oven until warmed through and the skin has crisped back up.
FRIDGE: Store in the refrigerator for up to 5 days when wrapped tightly or kept in the proper container.
FREEZER: This easy recipe can also be frozen. To freeze, I recommend wrapping each potato individually to make them easier to thaw and reheat. Freeze for up to 3 months. Allow to thaw before reheating.
Why are my twice baked potatoes sticky?
If you end up with sticky or extra mushy potatoes, you likely overcooked them. Though I recommend 35 minutes on the first bake, if your potatoes are smaller they may need less time. Keep an eye on them and once they’re soft, you can pull them out of the oven.
Can you eat the skin of a mini twice baked potato?
Absolutely! In fact, the skin is super tasty in this recipe. Since you roll the potatoes in olive oil in salt, it helps to crisp up the skin and give it a nice flavor. The crispy texture is a nice touch!
- Make sure each potato is well coated in olive oil before the first bake. Don’t miss any spots!
- Be gentle when scooping out the middle of the baked potatoes. You don’t want to tear the skin.
- Use any of your favorite baked potato toppings as filling or toppings in this recipe. Make it your own and adjust the recipe as you need!
This super tasty and super easy dish is so yummy. Whether I eat them as an appetizer or side dish, I crave these things more than I care to admit!
More Mini Recipes That You’ll Love
- Tiny, but mighty, these Mini Pancakes are such a fun way to serve pancakes!
- Mini Caramel Rolls will make you feel a little less guilty for how many you eat…who cares that you ate 5, they’re mini!
- These Mini Chicken Pot Pies are a fun and easy twist on a classic family meal.
- Meatloaf, but make it mini. You read that right! Mini Meatloaf is super moist and packed with flavor in a compact little size.
- 24 ounces baby gold potatoes (1 bag)
- 2 Tablespoons olive oil
- 1 teaspoon salt
- 4 Tablespoons butter melted
- ¼ cup sour cream
- ½ cup bacon cooked and crumbled
- ¾ cup shredded cheddar cheese
- 2 Tablespoons fresh chives thinly sliced
- 1 Tablespoon fresh dill minced
- sour cream
- freshly minced chives
- Preheat the oven to 400° Fahrenheit.
- Roll the potatoes in the olive oil and salt on a baking sheet. Make sure each potato is well-coated. Bake for 35 minutes.
- Once baked, allow the potatoes to cool for 10-15 minutes.
- Cut off the top half of each potato and use a small spoon to scoop out the inside. Place emptied potato back on baking sheet. Add the tops and middle of the potatoes to a large mixing bowl.
- Add the melted butter, sour cream, bacon, and shredded cheese in the mixing bowl and combine. Be sure to mash the softened potatoes as you mix.
- Add 1-2 tablespoons of potato filling back to each potato.
- Return sheet pan with stuffed potatoes back to oven and roast the loaded potatoes for 10 additional minutes at 400 degrees Fahrenheit.
- If desired, top the finished potatoes with a dollop of sour cream and additional chives.
- Serve immediately and enjoy.