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
Ingredients
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
Directions
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.