Best Mini Twice Baked Potatoes Recipes

MINI TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Place the potatoes on a rimmed baking sheet and toss with the olive oil and sprinkle with 3/4 teaspoon salt. Bake until a knife inserted into the potatoes goes in with little to no resistance, about 1 hour. Allow to cool slightly.
• In a medium skillet, cook the bacon over medium-low heat until the fat is rendered and the bacon is crispy, about 10 minutes. Drain well and place half of the bacon into a bowl. Add the panko, 2 tablespoons chives and 2 tablespoons Parmesan. Mix to combine and set aside.
• In another bowl, combine the sour cream, butter, heavy cream, the remaining bacon, 1/4 cup Parmesan, 2 tablespoons chives and 1/4 teaspoon salt. Set aside.
• When the potatoes are cool enough to handle but still warm, cut off the top third of each potato. Remove the skin from the tops. Using a 1 teaspoon measure or a melon baller, scoop out some of the insides of the cooked potatoes, leaving 1/4-inch borders around the edges. This creates little boats. Place the scooped insides and the peeled tops of the potatoes in a medium bowl and mash using a potato masher or the back of a fork. Add the reserved bacon and sour cream mixture. Using a rubber spatula, mix together the filling until well combine. Spoon the filling back into the potato boats until slightly overfilled and mounded on top. Top with a sprinkling of the panko mixture and a drizzle of olive oil. Bake until the filling is heated through and the topping is golden brown, 10 to 12 minutes. Serve warm or at room temperature.

TWICE-BAKED MINI POTATOES

Steps:

• Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until just tender. Drain. Cool slightly and cut each potato in half lengthwise. Gently scoop out the pulp, leaving thin shells., In a large bowl, mash pulp with butter, milk, cream cheese, horseradish, salt and pepper. Stir in the bacon, onion and half of the cheese. Spoon mixture into potato shells; sprinkle with remaining cheese., Transfer to a greased 15x10x1-in. baking pan. Bake at 350° for 15-20 minutes or until heated through. Top with chives.

MINI TWICE-BAKED POTATOES RECIPE BY TASTY

Steps:

• Wash potatoes thoroughly and poke holes in each with a fork. Place into a large bowl.
• Sprinkle with olive oil, salt, and pepper. Make sure each potato is evenly coated.
• Place on a baking sheet covered with foil.
• Bake at 425˚F (220˚C) for 35 minutes, or until potatoes are tender enough that a fork can go through the center flesh easily. Let cool for 10 minutes or until potatoes can be handled comfortably.
• Cut off tips of both ends of each potato. Using a melon baller or metal teaspoon, carve out the center each potato.
• Set the tips and carvings aside in a large bowl to use as the filling. (You may want to dice up the tips first so that they will mash easier).
• Melt butter and mix into the large bowl with the potato filling. Mash the potatoes with a fork until consistency is smooth.
• Mix in sour cream, cheddar cheese, bacon, green onion, salt, and pepper and stir until well combined.
• Using a small spoon, stuff each of the hollowed out potatoes with the filling.
• Bake at reduced temperature 375˚F(190˚C) for 5-7 minutes.
• Top each potato with cheddar cheese and bacon.
• Return to oven and bake for 3-5 minutes or until cheese is melted.
• Garnish with green onion.
• Enjoy!

MINI TWICE-BAKED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). (If using a countertop induction oven, preheat on the "Combo 3" setting).
• Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces.
• Toss potatoes with vegetable oil to coat; season with salt and pepper. Spread potatoes on a baking sheet.
• Bake potatoes in the preheated oven until tender, about 30 minutes in the conventional oven and 20 minutes in the countertop induction oven. Cool potatoes until easily handled, about 5 minutes.
• Slice off the top 1/4 of each potato lengthwise. Scoop flesh into a bowl using a melon baller or small spoon, leaving about 1/8 inch of flesh on the skin.
• Mash melted butter and mascarpone cheese into the potato flesh in the bowl. Beat with a hand mixer until fluffy, about 30 seconds. Stir in bacon, green onions, and Cheddar cheese. Fill potato skins with potato mixture; return to the baking sheet.
• Bake filled potatoes in the preheated oven until warmed through, about 5 minutes. Turn on the oven's broiler; broil potatoes until cheese is bubbly and browned, 3 to 4 minutes. Remove from the oven.
• Season shrimp with Creole seasoning; transfer to a grill pan.
• Grill shrimp over high heat until opaque, about 3 minutes. (If using a countertop induction oven, cook shrimp on the "Grill setting" until opaque, about 3 minutes.) Top each potato with 1 shrimp.

TWICE-BAKED SWEET POTATOES WITH MINI MARSHMALLOWS

Steps:

• Adjust oven rack to low position and heat oven to 400 degrees. Place potatoes on a baking sheet lined with parchment paper or foil. Bake until fork tender, about 45 to 60 minutes. Let cool slightly.
• Handling the potatoes with a potholder, slice each in half lengthwise and scoop potato flesh into a blender or food processor - for an especially silky texture, use the blender - leaving a 14-inch border of flesh to support the potato skin. Puree scooped-out flesh, along with salt and pepper, until smooth. With machine motor running, gradually add both milks through feeder tube. Stop machine, add butter, then process until potatoes are silky smooth. (Puree and potato shells can be cooled, then refrigerated in an airtight container, up to 2 days.
• Return to room temperature before proceeding.) Spoon puree back into each shell. Just before baking, press marshmallows into potatoes.
• Bake at 400 degrees until potatoes are hot and marshmallows are golden brown, 10 to 12 minutes.

TWICE BAKED SWEET POTATOES WITH MINI MARSHMALLOWS

Steps:

• Adjust oven rack to low position and heat oven to 400°F.
• Place potatoes on a baking sheet lined with parchment paper or foil.
• Bake until fork tender, about 45 to 60 minutes.
• Let cool slightly.
• Handling the potatoes with a potholder, slice each in half lengthwise and scoop potato flesh into a blender or food processor-- for an especially silky texture, use the blender-- leaving a 1/4-inch border of flesh to support the potato skin.
• Puree scooped-out flesh, along with salt and pepper, until smooth.
• With machine motor running, gradually add both milks through feeder tube.
• Stop machine, add butter, then process until potatoes are silky smooth.
• (Puree and potato shells can be cooled, then refrigerated in an airtight container, up to 2 days. Return to room temperature before proceeding.) Spoon puree back into each shell.
• Just before baking, press marshmallows into potatoes.
• Bake at 400°F until potatoes are hot and marshmallows are golden brown, 10 to 12 minutes.

SMOKED SALMON AND CHEESE MINI TWICE-BAKED POTATOES

Steps:

• Preparation Preheat oven to 400°. Rub potatoes with oil; sprinkle with 1/4 teaspoon salt. Place potatoes on a jelly-roll pan coated with cooking spray. Bake at 400° for 35 minutes or until tender. Remove from oven; cool 10 minutes. Cut potatoes in half crosswise; cut off a small portion of the rounded edge so the potato will stand upright. Carefully scoop out about 1 teaspoon pulp from each half, leaving the shells intact. Combine potato pulp, milk, butter, pepper, cheese, and remaining 1/4 teaspoon salt in a bowl. Spoon about 1 heaping teaspoon potato mixture into each potato shell. Arrange stuffed potatoes on a jelly-roll pan; top each with 1/2 teaspoon chopped salmon. Bake at 400° for 15 minutes or until thoroughly heated

SMOKED SALMON AND CHEESE MINI TWICE-BAKED POTATOES

Steps:

• Preheat oven to 400°.
• Rub potatoes with oil; sprinkle with 1/4 teaspoon salt.
• Place potatoes on a jelly-roll pan coated with cooking spray.
• Bake for 35 minutes or until tender.
• Remove from oven; cool 10 minutes.
• Cut potatoes in half crosswise; cut off a small portion of the rounded edge so the potato will stand upright.
• Carefully scoop out about 1 teaspoon pulp from each half, leaving the shells intact.
• Combine potato pulp, milk, butter, pepper, cheese, and remaining 1/4 teaspoon salt in a bowl.
• Spoon about 1 heaping teaspoon potato mixture into each potato shell.
• Arrange stuffed potatoes on a jelly-roll pan; top each with 1/2 teaspoon chopped salmon.
• Bake for 15 minutes or until thoroughly heated.

SMOKED SALMON & CHEESE MINI TWICE-BAKED POTATOES RECIPE

Steps:

• Preheat oven to 400 degrees. Rub potatoes with oil; sprinkle with 1/4 tsp. salt. Place potatoes on a jelly-roll pan coated with cooking spray. Bake at 400 degrees for 35 minutes or until tender. Remove from oven; cool 10 minutes. Cut potatoes in half crosswise; cut off a small portion of the rounded edge so the potato will stand upright. Carefully scoop out about 1 tsp. pulp from each half, leaving the shells intact. Combine potato pulp, milk, butter, pepper, cheese, and remaining 1/4 tsp. salt in a bowl. Spoon about 1 heaping tsp. potato mixture into each potato shell. Arrange stuffed potatoes on a jelly-roll pan; top each with 1/2 tsp. chopped salmon. Bake at 400 degrees for 15 minutes or until thoroughly heated.

MINI TWICE BAKED POTATOES

Steps:

• Place steam insert over large stockpot and bring to a boil over medium heat. -Wash potatoes and halve legth wise, cutting an additional bit from the bottom so that the half can stand on its own. -Place potatoes into steam insert and cook, covered, until fork tender, about 20 mins. -Meanwhile, place cheddar, cream cheese, and parsely into medium bowl, stiring to combine completely. -Let potatoes slightly cool and using a mellon baller, scoop out main portion of each potato half, leaving a solid shell. -Place scooped out potato into bowl with cheese mixture. -Once all potatoes are completed mix scooped potato and cheese mixture thoroughly until as smooth as possible. -Add half and half to smooth mixture and salt and pepper to taste. -Preheat oven to 375 degrees and prepare baking sheet. -Place potato sheels onto baking sheet. -Using pastry bag or plastic sandwich bag with end snipped, pipe mixture into potato shells. -Bake filled potatoes until heated through and just browning on top.

MINI TWICE-BAKED POTATOES (GIADA)

Steps:

• Preheat the oven to 375 degrees F.Place the potatoes on a rimmed baking sheet and toss with the olive oil and sprinkle with 3/4 teaspoon salt. Bake until a knife inserted into the potatoes goes in with little to no resistance, about 1 hour. Allow to cool slightly.In a medium skillet, cook the bacon over medium-low heat until the fat is rendered and the bacon is crispy, about 10 minutes. Drain well and place half of the bacon into a bowl. Add the panko, 2 tablespoons chives and 2 tablespoons Parmesan. Mix to combine and set aside.In another bowl, combine the sour cream, butter, heavy cream, the remaining bacon, 1/4 cup Parmesan, 2 tablespoons chives and 1/4 teaspoon salt. Set aside.When the potatoes are cool enough to handle but still warm, cut off the top third of each potato. Remove the skin from the tops. Using a 1 teaspoon measure or a melon baller, scoop out some of the insides of the cooked potatoes, leaving 1/4-inch borders around the edges. This creates little boats. Place the scooped insides and the peeled tops of the potatoes in a medium bowl and mash using a potato masher or the back of a fork. Add the reserved bacon and sour cream mixture. Using a rubber spatula, mix together the filling until well combine. Spoon the filling back into the potato boats until slightly overfilled and mounded on top. Top with a sprinkling of the panko mixture and a drizzle of olive oil. Bake until the filling is heated through and the topping is golden brown, 10 to 12 minutes. Serve warm or at room temperature.