Name: Mini Twice Baked Potatoes
Prep time: 25 min
Total time: 1 h
Ingredients: 12-16 small Yukon gold or baby potatoes; 2 tablespoons olive oil; Salt and pepper, to taste; 1 cup shredded cheddar cheese (or your preferred cheese); ½ cup sour cream (or Greek yogurt for a lighter option); ¼ cup milk (or plant-based milk for a dairy-free version); 2 tablespoons unsalted butter; 2 green onions, chopped (for garnish); 1 teaspoon garlic powder; 1 teaspoon onion powder; Fresh herbs, like parsley or thyme (optional); ½ cup cooked chicken or vegetables (optional, for added protein or flavor); Yukon Gold Potatoes: These potatoes have a creamy texture that works beautifully for twice-baked potatoes. They’re naturally buttery and have a slightly sweet flavor.; Cheddar Cheese: The cheese adds richness and melts perfectly into the filling, giving it that creamy texture everyone loves.; Sour Cream or Greek Yogurt: Adds tang and creaminess, making the filling extra smooth and indulgent.; Olive Oil: Helps crisp up the potato skins when roasting them.; Green Onions: These add freshness and a mild onion flavor to balance the richness of the potatoes.

Ingredients

Scale

12–16 small Yukon gold or baby potatoes

2 tablespoons olive oil

Salt and pepper, to taste

1 cup shredded cheddar cheese (or your preferred cheese)

½ cup sour cream (or Greek yogurt for a lighter option)

¼ cup milk (or plant-based milk for a dairy-free version)

2 tablespoons unsalted butter

2 green onions, chopped (for garnish)

1 teaspoon garlic powder

1 teaspoon onion powder

Fresh herbs, like parsley or thyme (optional)

½ cup cooked chicken or vegetables (optional, for added protein or flavor)

Yukon Gold Potatoes: These potatoes have a creamy texture that works beautifully for twice-baked potatoes. They’re naturally buttery and have a slightly sweet flavor.

Cheddar Cheese: The cheese adds richness and melts perfectly into the filling, giving it that creamy texture everyone loves.

Sour Cream or Greek Yogurt: Adds tang and creaminess, making the filling extra smooth and indulgent.

Olive Oil: Helps crisp up the potato skins when roasting them.

Green Onions: These add freshness and a mild onion flavor to balance the richness of the potatoes.

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Instructions

Step 1: Bake the Potatoes

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.

Prepare the Potatoes: Wash the potatoes thoroughly, then pat them dry with a paper towel. Use a fork to prick each potato a few times, which helps steam to escape while baking.

Coat with Olive Oil: Drizzle the potatoes with olive oil and sprinkle with salt and pepper. Toss them to ensure they are evenly coated.

Bake: Place the potatoes on the prepared baking sheet and bake for 35-40 minutes, or until they are tender when pierced with a fork. You can check doneness by inserting a fork into the center of the potatoes.

Step 2: Prepare the Filling

Let the Potatoes Cool: Once the potatoes are done baking, remove them from the oven and allow them to cool for 10 minutes, just enough to handle them.

Cut the Potatoes: Once cooled, carefully slice the potatoes in half lengthwise. Use a spoon to scoop out the flesh, leaving a small border of potato around the edges to keep the skins intact.

Mash the Potato Flesh: In a medium bowl, mash the scooped-out potato flesh with a fork or potato masher until smooth.

Add the Filling Ingredients: To the mashed potatoes, add the shredded cheddar cheese, sour cream (or Greek yogurt), milk, butter, garlic powder, onion powder, salt, and pepper. Stir until everything is well combined and smooth. Taste the filling and adjust the seasoning if needed.

Step 3: Refill the Potatoes

Refill the Skins: Carefully spoon the creamy potato mixture back into the empty potato skins, mounding the filling slightly over the top. You can use a small spoon or your fingers to help with this.

Top with Cheese: Sprinkle a little more shredded cheddar cheese on top of each stuffed potato half. This will help create a golden, cheesy crust when they bake again.

Step 4: Bake Again

Bake a Second Time: Place the filled potatoes back on the baking sheet and return them to the oven. Bake for an additional 10-15 minutes, or until the cheese is melted and the tops are golden and bubbly.

Garnish and Serve: Remove the potatoes from the oven and allow them to cool for a few minutes. Garnish with chopped green onions and any fresh herbs you like. Serve hot and enjoy!

Prep Time: 25 minutes

Nutrition

Serving Size: 12
Calories: 120
Fat: 6g
Carbohydrates: 18g
Protein: 3g