Mini Twice Baked Potatoes
This is a super easy app idea that’s always a crowd-pleaser! Perfect for parties, game days, or a cozy night in.
Instructions
- Preheat oven to 400°F.
- Boil the potatoes for about 6-7 minutes or until just tender enough to scoop out the centers.
- Slice the boiled potatoes in half and use a spoon or melon baller to carefully scoop out the insides, leaving a thin layer around the edge so they hold their shape.
- Drizzle the empty potato skins with olive oil, place them on a baking sheet, and bake for about 12 minutes until crispy.
- While the skins are baking, cook the bacon until crispy, then crumble or chop it.
- In a bowl, mash the scooped-out potatoes with sour cream, shredded cheese, butter, green onion, bacon, garlic salt, and salt and pepper to taste.
- Spoon the potato mixture back into the crispy skins.
- Top with a little extra shredded cheese. Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
- Enjoy!!
Tried this recipe?Let us know how it was!