Mini Loaded Twice Baked Potatoes

Mini Baked Potatoes   

I have to admit that I had a hard time taking pictures of these Mini Loaded Twice Baked Potatoes because all I wanted to do was eat them – and as soon as I was done I devoured them, all of them!

 

Mini Twice Baked Potatoes

 

The great thing about these Mini Loaded Twice Baked Potatoes is that they can be made for a party as an appetizer or finger food, or you could just do what I did and eat them all by yourself. 

 

Mini Loaded Twice Baked Potatoes

What you’ll need:

Melon Baller

8 mini Potatoes

½ tablespoon Butter

1 heaping teaspoon Sour Cream + more for topping

1 dash Salt

1 dash Pepper

1 dash Garlic

1 dash Garlic Powder

1 dash Season All

1 dash Regas Restaurant Au Naturall Pure Seasoning – optional

1 tablespoon shredded cheese + extra for sprinkling – use your favorite or whatever is on hand

McCormick, Bac’n Pieces, Bacon Bits – they are vegetarian!

 

First, preheat the oven to 425° then clean and boil the potatoes until they are tender – a knife should easily be able to cut through the potato.

 

Remove the potatoes from the water and let cool for a few minutes before cutting the potatoes lengthwise.

 

Melon Baller for Mini Loaded Twice Baked Potatoes

 

Using a Melon Baller, scoop out the inside of each potato – be careful not to scoop to low or you might accidently slit the skin at the bottom – placing the scooped out potato into a bowl.

 

Once all of the potatoes have been cut and scooped place the potato skins to the side for later use.

 

Add ½ tablespoon of butter to the potatoes and mash them with a fork or potato masher until there are no more clumps – unless of course you like little clumps. Then add 1 heaping teaspoon of sour cream, 1 dash salt, 1 dash pepper, 1 dash garlic powder, 1 dash season all, 1 dash Regas Restaurant Au Naturall Pure Seasoning, and 1 tablespoon of shredded cheese.

 

Mini Potatoes packed with mashed potatoes  

Mix all of the ingredients and use the Melon Baller to evenly scoop the mashed potatoes into the potato skins.

 

Baking Mini Potatoes

 

Place the loaded potatoes unto a foil lined cooking sheet sprayed with oil and bake until the tops begin to look golden – about 10-15 minutes.

 

Remove the potatoes from the oven and sprinkle a little extra cheese on each potato while they are still hot.

 

Mini Potatoes Twice Baked  

Top with your favorite potato toppings and enjoy! I love sour cream and McCormick, Bac’n Pieces, Bacon Bits, however sautéed mushrooms and onions would be good too.

 

Mini Loaded Twice Baked Potatoes
Write a review
Print
Ingredients
  1. Melon Baller
  2. 8 mini Potatoes
  3. ½ tablespoon Butter
  4. 1 heaping teaspoon Sour Cream + more for topping
  5. 1 dash Salt
  6. 1 dash Pepper
  7. 1 dash Garlic
  8. 1 dash Garlic Powder
  9. 1 dash Season All
  10. 1 dash Regas Restaurant Au Naturall Pure Seasoning – optional
  11. 1 tablespoon shredded cheese + extra for sprinkling – use your favorite or whatever is on hand
  12. McCormick, Bac'n Pieces, Bacon Bits – they are vegetarian!
Instructions
  1. First, preheat the oven to 425 then clean and boil the potatoes until they are tender – a knife should easily be able to cut through the potato.
  2. Remove the potatoes from the water and let cool for a few minutes before cutting the potatoes lengthwise.
  3. Using a melon baller, scoop out the inside of each potato – be careful not to scoop to low or you might accidently slit the skin at the bottom – placing the scooped out potato into a bowl.
  4. Once all of the potatoes have been cut and scooped place the potato skins to the side for later use.
  5. Add ½ tablespoon of butter to the potatoes and mash them with a fork or potato masher until there are no more clumps – unless of course you like little clumps. Then add 1 heaping teaspoon of sour cream, 1 dash salt, 1 dash pepper, 1 dash garlic powder, 1 dash season all, 1 dash regas, and 1 tablespoon of shredded cheese.
  6. Mix all of the ingredients and use the melon ball to evenly scoop the mashed potatoes into the potato skins.
  7. Place the loaded potatoes unto a foil lined cooking sheet sprayed with oil and bake until the tops begin to look golden – about 10-15 minutes.
  8. Remove the potatoes from the oven and sprinkle a little extra cheese on each potato while they are still hot.
  9. Top with your favorite potato toppings and enjoy! I love sour cream and McCormick’s Bac’n Pieces, however sautéed mushrooms and onions would be good too.
Domestically Blissful http://domesticallyblissful.com/

One Comment:

  1. Pingback: Mini Twice-Baked Potato Appetizers « Keitochan Says:

Leave a Reply

Your email address will not be published. Required fields are marked *


one + 3 =

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>