Mini Twice Baked Potatoes


Twice baked means they’re twice as good!  These elegant beauties will sparkle at any party!


Mini Twice Baked Potatoes

Makes 20 potatoes



2 pounds small Yukon gold potatoes (about 20 potatoes)

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 teaspoon kosher salt

1 teaspoon black pepper

6 ounces bacon, chopped fine

1/3 cup Panko® bread crumbs

1/4 cup chopped fresh chives, chopped

1/4 cup freshly grated Parmesan, plus 2 tablespoons

1/4 cup sour cream, at room temperature

2 tablespoons unsalted butter, melted

1 1/2 tablespoons heavy cream, at room temperature



Preheat oven to 400˚F.  Place potatoes on a rimmed baking sheet and toss with olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Bake for 30-35 minutes until tender. Allow to cool slightly, about 10 minutes. Slice off top of potato and scoop out some of the insides of the cooked potatoes, leaving 1/4-inch borders around the edges. Place the scooped flesh into large mixing bowl. Mash then set aside to cool completely. In medium skillet, cook bacon over medium-low heat until bacon is crispy. Drain well and place half of the bacon into a bowl. Add Panko®, 2 tablespoons chives and 2 tablespoons Parmesan. Mix to combine and set aside. In bowl with mashed potatoes, add sour cream, butter, heavy cream, the remaining bacon, 1/4 cup Parmesan, 2 tablespoons chives, 1/2 teaspoon salt and 1/2 teaspoon pepper. Beat on low speed until mixed. Set aside. Using a small scoop place a scoop of mashed potato mixture into the potato shells so they slightly overfilled. Sprinkle Panko®/bacon mixture on top and drizzle a little olive oil on top. Bake for 12-15 minutes until golden brown. Serve warm.