Mini Loaded Twice Baked Potatoes




  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.
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