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Mini Twice Baked Potatoes

Mini twice baked potatoes are filled with buttery, sour cream-mashed potato, sharp cheddar, and scallions. Bake them until the centers are tender, then bake again until hot throughout and the cheese is melted.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting 5 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

Bake the potatoes
  • 1.5 lb potatoes mini, about 1 1/2 to 2 inches each
  • 1 tbsp olive oil
Fill and bake
  • 3 tbsp unsalted butter softened
  • 0.33 cup sour cream
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup sharp cheddar cheese shredded
  • 2 scallions thinly sliced

Equipment

  • 1 rimmed baking sheet

Method
 

Bake the potatoes
  1. Preheat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Toss the potatoes with the olive oil.
  4. Arrange the potatoes in a single layer on the baking sheet.
  5. Bake for 30 to 40 minutes, until a knife slides easily into the center of a potato.
  6. Let the potatoes cool until easy to handle.
  7. Halve the potatoes lengthwise and scoop the flesh into a medium bowl, leaving about 1/8 inch of potato in each skin.
Fill and bake
  1. Mash the potato flesh with the butter, sour cream, salt, and pepper.
  2. Stir in 3/4 cup of the cheddar and the scallions.
  3. Spoon the filling into the potato skins.
  4. Arrange the filled skins on the baking sheet.
  5. Sprinkle with the remaining 1/4 cup cheddar.
  6. Bake for 10 to 15 minutes, until hot throughout and the cheese is melted.
  7. Rest for 5 minutes before serving.

Notes

For tidy potato skins, leave about 1/8 inch of potato in each one when scooping. Refrigerate leftovers for up to 4 days; freeze leftovers yes, then reheat until hot throughout. For a tangier, higher-protein option, substitute plain Greek yogurt for the sour cream.