Mini Twice-Baked Potatoes

Total Time:
1 hr 20 min
10 min
1 hr 10 min

4 servings

  • 1 1/2 pounds medium Yukon gold potatoes (12 to 14 potatoes)
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 teaspoon kosher salt
  • 6 ounces bacon, chopped fine
  • 1/3 cup panko breadcrumbs
  • 1/4 cup chopped fresh chives
  • 1/4 cup freshly grated Parmesan, plus 2 tablespoons
  • 1/4 cup sour cream, at room temperature
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon heavy cream, at room temperature
Watch how to make this recipe.
  • 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.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    The Best Game-Day Party Recipes