10 ingredients or less/mini/potato recipes/sides

Mini Twice Baked Potatoes Recipe

Posted February 17, 2012 by Stephanie

Potatoes are one of my favourite foods. So much so that I have received countless potato cookbooks as gifts. I’ve never actually made anything from these cookbooks though – one of the reasons why I love potatoes so much is their versatility. You can be pretty experimental with potatoes, they’re very forgiving.

I like plain, boiled potatoes, but they don’t exactly cause cries of joy when I serve them. So instead, when I have a bit of time, I like to make twice-baked. Twice baked potatoes are just that: baked once to cook the flesh, then baked again after the insides have been mixed with deliciousness and topped with cheese.

Twice baked potatoes are always good, but when miniaturized, they are insanely addictive. They were a fabulous addition to afternoon beer and I’m really thinking I need to make myself a giant bowl the next time I watch a movie. Tiny bacon, sour cream and chive potatoes covered with cheese? So much better than popcorn!

I am baked, I am baked again: I AM TWICE BAKED POTATO!

Mini Twice Baked Potatoes Recipe
yield: 40 mini twice baked potatoes
cook time: 30 minutes

  • 20 mini potatoes
  • 1.5 tablespoons sour cream
  • 2 tablespoons finely chopped bacon (about 1 slice of bacon – finely chop and fry until crispy)
  • 1/2 tablespoon chives, finely sliced
  • salt and pepper to taste
  • 1/3 cup shredded cheddar cheese

Heat the oven to 375°F

Foil wrap the mini potatoes and bake on a baking sheet for about 45 minutes or until tender. Let cool, unwrap and cut in half. Scoop out the flesh into a bowl using a small spoon (I used my teaspoon measuring spoon, which was perfectly sized).

To the potato flesh, add the sour cream, bacon, and chives. Mash gently. Season with salt and pepper to taste. Fill the potato halves with the mashed mixture.

Arrange the potato halves on a parchment paper lined baking sheet and add a sprinkle of cheddar cheese onto each potato. Bake for 20-30  minutes or until the cheese has melted into a mass of gooey orange. Let cool a bit and enjoy!

**You may want to tweak the filling amounts based on the size of your potatoes. Mine were super mini (only about an inch wide). If your potatoes are bigger, you want to load up on the good stuff; I definitely recommend it.


  1. Rosa says:

    I also made these the other night and they were phenominal. We really enjoyed them. Will make again. Thanks again for sharing!

  2. Mares says:

    I am a fan of mini EVERYTHING… I would prefer to use my mini spoons and forks forever if I could. My Husband, and boys will love these! Thanks for the recipe/idea.

  3. Fiona says:

    I made these as finger food for a party last year. I will need to quadruple quantities next time round as they were so popular! I’m wondering if its necessary to wrap each little potato, or if a sheet of foil over the trays would also work. Have you ever tried that? Fiona (ps using your meatball and sausage roll recipes as well for next weeks party! They are just fab!)

    1. steph says:

      I haven’t tried, but I’m thinking you can go ahead and skip the foil or cover them with a sheet as you suggested. Cheers!

  4. Chico says:

    So delicious, nice shot! also the little handwriting there. ^^

  5. DeAnna Lemus says:

    Super excited to be making these bad boys tonight :) they look amazing! I know my husband and daughter will enjoy them.

  6. This is an awesome blog and gives amazing recepies.

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