Mini Twice Baked Potatoes

Mini Twice Baked Potatoes are a fun and delicious twist on the classic twice-baked potato. These little bite-sized potatoes are first baked until tender, then scooped out and mixed with creamy ingredients like sour cream, butter, and cheese. The mashed potato filling is seasoned with garlic, chives, and a touch of salt and pepper, then spooned back into the potato skins. They’re baked a second time until golden and crispy on top, making them the perfect appetizer, side dish, or party snack.

I first made Mini Twice Baked Potatoes when I was looking for a fun, finger-food version of the traditional twice-baked potatoes to serve at a family gathering. The mini size made them easy to enjoy in a few bites, and the creamy, cheesy filling was a hit with everyone. These little potatoes quickly became one of my go-to recipes for any occasion that called for a crowd-pleasing dish.

What I love most about this recipe is how customizable it is. You can add beef bacon, shredded cheese, or even a dollop of ranch dressing to the mashed potato filling. For a healthier version, swap the sour cream and butter for Greek yogurt and a drizzle of olive oil. Mini Twice Baked Potatoes are a delicious and versatile treat that’s sure to be a hit at any gathering!

Perfect for:

Appetizers
Party snacks
Game day
Family gatherings
Potato lovers

Why You’ll Love This Recipe

Here are 10 reasons why these Mini Twice Baked Potatoes will become your go-to comfort food:

Flavor Explosion: The combination of creamy potato filling and crispy potato skin is irresistible.
Perfect Bite-Sized Portions: Miniature potatoes make for the ideal snackable size, easy to eat with your hands.
Cheesy and Creamy Filling: A rich blend of cheese, sour cream, and butter creates a smooth, indulgent filling.
Crispy Skin: The potato skins are perfectly crisped for a satisfying crunch.
Customizable Toppings: Add beef bacon, chives, or your favorite seasonings to customize the flavor.
Great for Entertaining: These mini potatoes are a crowd-pleasing appetizer for any event.
Make-Ahead Option: These can be assembled in advance, making them perfect for stress-free hosting.
Vegetarian Friendly: Skip the beef bacon for a vegetarian version that’s just as tasty.
Kid-Friendly: The smaller size and cheesy filling make these a hit with kids.
Freezer Friendly: Prepare a batch ahead of time and freeze them for a quick and easy snack later.

Preparation and Cooking Time

Total Time: 1 hour 15 minutes
Preparation Time: 15 minutes
Cooking Time: 1 hour
Servings: 24 mini potatoes
Calories per serving: Approximately 80-100 calories (per potato)
Key Nutrients: Protein: 2g, Carbs: 14g, Fat: 4g

Ingredients

For the Mini Potatoes:

12 small russet potatoes
2 tablespoons olive oil
Salt and pepper, to taste

The Potato Filling:

¾ cup sour cream
1 cup shredded cheddar cheese
¼ cup milk
2 tablespoons unsalted butter
2 green onions, chopped
¼ cup cooked beef bacon, crumbled (optional)
Salt and pepper, to taste

For Topping:

½ cup shredded cheddar cheese
2 tablespoons crumbled beef bacon (optional)
Chopped chives or green onions
Sour cream (for serving, optional)

Ingredient Highlights

Russet Potatoes: Their starchy texture creates a fluffy, smooth filling.
Cheddar Cheese: Adds a sharp, tangy flavor to the potato filling.
Beef Bacon: Provides a savory crunch and smoky flavor (optional).
Sour Cream: Adds creaminess and a slight tang to the filling.

Step-by-Step Instructions

Bake the Potatoes:

Preheat Oven: Preheat your oven to 400°F (200°C).
Prepare Potatoes: Scrub the potatoes clean and dry them. Rub each potato with olive oil and sprinkle with salt and pepper.
Bake Potatoes: Place the potatoes on a baking sheet and bake for 45 minutes to 1 hour, or until the potatoes are tender when pierced with a fork. Let them cool for a few minutes.

Make the Filling:

Scoop Out the Potato: Cut each baked potato in half and carefully scoop out the flesh, leaving a small border around the skin.
Mash the Potato Filling: Place the scooped-out potato flesh in a bowl. Add sour cream, cheddar cheese, milk, butter, green onions, beef bacon (if using), salt, and pepper. Mash until smooth and creamy.

Stuff the Potatoes:

Fill the Potato Skins: Spoon the potato mixture back into the potato skins, mounding it slightly.
Top with Cheese and beef Bacon: Sprinkle the stuffed potatoes with shredded cheddar cheese and crumbled beef bacon (if using).

Bake Again:

Second Bake: Place the stuffed potatoes back on the baking sheet and bake for an additional 10-15 minutes, or until the cheese is melted and the tops are golden and bubbly.

Serve:

Garnish and Serve: Remove from the oven and garnish with chopped chives or green onions. Serve with extra sour cream if desired.

How to Serve

Here are 10 serving suggestions for Mini Twice Baked Potatoes:

As a Party Appetizer: Serve these mini potatoes as a bite-sized starter at any gathering.
With Grilled Meat: Pair them with grilled steaks, chicken, or fish for a complete meal.
For Game Day: These mini potatoes are perfect for snacking during the big game.
As a Side Dish: Serve them alongside your favorite main dishes like roast chicken or BBQ ribs.
For Holiday Gatherings: Make them a festive addition to your holiday table.
With Extra Toppings: Customize the toppings with sour cream, jalapeños, or avocado for extra flavor.
As a Comfort Food Snack: Enjoy them as a warm, cheesy treat for any time of the day.
For Kids’ Parties: The small size makes them ideal for little hands to grab and enjoy.
For Potluck Dinners: Take them to your next potluck and watch them disappear!
With a Salad: Pair with a fresh salad for a light and satisfying meal.

Additional Tips

Prevent Overstuffing: Don’t overfill the potatoes; a mound of filling is great, but too much might spill over.
Smooth Filling: For a creamier texture, use a hand mixer to beat the potato filling until smooth.
Keep Potatoes Warm: If making ahead, store the stuffed potatoes in the fridge and bake for an extra 10 minutes before serving.
Crispy Skins: Bake the empty potato skins for 5 minutes after scooping out the flesh for extra crispiness.
Vegetarian Options: Skip the bacon and opt for extra cheese or sautéed mushrooms for a vegetarian version.

Recipe Variations

Loaded Mini Potatoes: Add extra toppings like shredded mozzarella, chives, and sour cream for a “loaded” version.
Spicy Mini Potatoes: Add chopped jalapeños or hot sauce to the filling for a spicy kick.
Sweet Potato Version: Substitute sweet potatoes for a sweeter, nutrient-packed alternative.
Vegan Option: Use dairy-free sour cream, cheese, and plant-based butter for a vegan-friendly version.
Garlic and Herb Potatoes: Add garlic powder and mixed herbs to the filling for extra flavor.
Buffalo Mini Potatoes: Mix buffalo sauce into the potato filling for a tangy, spicy flavor.
Pesto Mini Potatoes: Stir in some pesto for an Italian twist.
Smoky Chipotle Potatoes: Add chipotle powder or smoked paprika to the filling for a smoky flavor.

Special Equipment

Baking Sheet: For baking the potatoes evenly.
Spoon or Scoop: To easily scoop out the potato flesh without tearing the skin.
Potato Masher: For mashing the potato filling until smooth.
Bowl: For mixing the potato filling ingredients.
Knife: To slice the potatoes for easy filling.
Oven Mitts: To safely handle hot potatoes from the oven.

FAQ Section

Can I make these potatoes ahead of time?
Yes, you can prepare the potatoes, stuff them, and refrigerate them for up to 2 days before baking a second time.
Can I freeze the stuffed potatoes?
Yes, you can freeze them for up to 3 months. Bake directly from the freezer, adding a few extra minutes to the baking time.
Can I skip the beef bacon?
Yes, the potatoes are just as delicious without bacon. Try adding sautéed vegetables or extra cheese instead.
What can I substitute for sour cream?
Greek yogurt is a great substitute for sour cream if you prefer a tangier flavor.
Can I use a different type of cheese?
Yes, you can use any cheese you like, such as mozzarella, Monterey Jack, or pepper jack for a different twist.
How do I get crispy potato skins?
After scooping out the potatoes, bake the skins for a few minutes to get them extra crispy before filling them.
How many mini potatoes will this recipe make?
This recipe will make about 24 mini potatoes, depending on their size.
Can I double the recipe?
Yes, simply double the ingredients for a larger batch.
What can I serve with mini twice baked potatoes?
They go great with salads, grilled meats, or as part of a tapas-style spread.
Keep them in a warm oven (around 200°F/93°C) or in a slow cooker set to warm to keep them hot for serving.

Conclusion

These Mini Twice Baked Potatoes are a fun, bite-sized version of the classic comfort food, perfect for appetizers, side dishes, or party snacks. Small potatoes are baked until tender, then scooped out and mixed with creamy ingredients like sour cream, cheese, and crispy beef bacon. The mixture is then returned to the potato skins and baked again until golden and bubbly. The result is a creamy, cheesy interior with a perfectly crispy outer layer—small in size but big on flavor!

The magic of this recipe is in the creamy, cheesy filling that contrasts with the crispness of the potato skin. The addition of beef bacon adds a savory, smoky flavor, and the blend of cheese creates a gooey, indulgent texture. You can also customize the filling with extras like green onions, garlic, or even a dash of hot sauce for extra flair.

I’d love to see your Mini Twice Baked Potatoes creations! Share your photos on Instagram and tag me—I can’t wait to see your mini masterpieces. Don’t forget to leave a comment and share any fun twists or ingredients that made your potatoes uniquely yours!