Mini Twice-Baked Loaded Potatoes
These mini twice-baked potatoes are crispy on the outside and creamy in the center, filled with a savory mash of sour cream, sharp cheddar, Parmesan, and garlic. Chopped turkey bacon and fresh chives add texture and flavor, while a second bake melts the cheese and lightly browns the tops. Finished with a dollop of sour cream and more chives, they’re an easy, crowd-friendly side or appetizer that comes together in about an hour.
Tasty Team
Total Time
1 hr
1 hr
Prep Time
20 minutes
20 min
Cook Time
40 minutes
40 min
Total Time
1 hr
1 hr
Prep Time
20 minutes
20 min
Cook Time
40 minutes
40 min
Ingredients
for 6 servings
- 15 small potatoes (about 1½ pounds total)s, scrubbed
- 2 tablespoons avocado oil
- kosher salt, to taste
- black pepper, to taste
- 4 turkey bacon slices
- 3 tablespoons grated parmesan cheese
- 2 tablespoons unsalted butter, softened
- 1 teaspoon garlic powder
- ⅓ cup, plus ½ cup sour cream, divided
- ⅓ cup, plus 3 tablespoons grated sharp cheddar cheese, divided
- 1–2 tablespoons whole milk, as needed
- 3 tablespoons finely chopped fresh chives, divided
Nutrition Info
- Calories 184
- Fat 8g
- Carbs 21g
- Fiber 2g
- Sugar 1g
- Protein 5g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Toss together the potatoes, avocado oil, and salt and pepper to taste in a large bowl. Arrange evenly on the prepared baking sheet. Bake for about 30 minutes, or until tender when pierced with a fork. Remove from the oven, and let cool for 5–10 minutes, until easy to handle. Do not turn the oven off.
- While the potatoes bake, cook the turkey bacon in a skillet over medium heat, turning occasionally, until crispy, 8–10 minutes. Transfer to paper towels to drain, then chop into small pieces. Set aside.
- Slice the top third off of each cooled potato. Remove and discard the skins from the removed tops of the potatoes, and place the flesh in a medium bowl. Using a small spoon or a melon baller, carefully scoop out the flesh of the remaining potatoes into the bowl, leaving about a ¼-inch border of each potato to create a sturdy shell. Set the shells aside on the baking sheet.
- Add the Parmesan cheese, butter, garlic powder, salt and pepper to taste, ⅓ cup of the sour cream, and ⅓ cup of the cheddar cheese to the scooped potato flesh in the bowl. Mash together until smooth and creamy. If the mixture is too thick, add the milk 1 tablespoon at a time until you reach a creamy, pipeable consistency.
- Fold half of the chopped turkey bacon and 2 tablespoons of the chopped chives into the mashed potato mixture. Spoon or pipe the mixture into each potato shell, mounding slightly on top. Sprinkle the filled potatoes evenly with the remaining 3 tablespoons cheddar cheese.
- Return the filled potatoes to the oven, and bake for 10–12 minutes, until the cheese is melted and the tops are golden.
- Remove from the oven. Immediately top the baked potatoes evenly with the remaining ½ cup sour cream, chopped turkey bacon, and 1 tablespoon chopped chives. Serve warm.
- Enjoy!
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