If baked potatoes are one of your favorite sides, then, you’re going to love Mini Twice Baked Potatoes. They are dainty small potatoes filled with sour cream, shredded sharp cheddar cheese combined ever so lightly with milk to make creamy, fluffy potatoes. As a result, these potatoes would make any weekday meal shine.
Mainly, Mini Twice Baked Potatoes would be the star of the show at any community event or family gathering. The beauty of these Mini Twice Baked Potatoes is that you can make them the night before keep. Refrigerate overnight, and bake them the next day. Best, of all, they don’t taste like day old potatoes and that’s a good thing. It makes for a wonderful dish to feed a crowd.
I love these little golden potatoes. They cook quickly in the oven. It allows me time to finish preparing a protein, and a vegetable while I’m waiting for the Mini Twice Baked Potatoes to finish cooking. These little babies will pair perfectly with the Golden Fried Pork Chops found here on the blog.
It’s really pretty simple to prepare the potatoes. First, wash and bake a bag of golden mini potatoes (about 30 small potatoes in a bag) at 350 degrees for 25 minutes. Remove from oven and allow the potatoes to rest for 10 minutes. Next with a small spoon scoop out potato pulp, leaving a 1/8-inch shell. Then, place the potato pulp into a medium-size bowl alone with sour cream, butter, sharp cheddar cheese, milk, salt, and pepper. Mix the ingredients until fluffy. Fill the potato skins and top with remaining sharp cheddar cheese. Bake at 350 degrees, for 15 minutes.
Mini Twice Baked Potatoes is that added side dish which brings flair to a meal. They certainly can be a show stopper if you need a dish for a special occasion. However, just to put it into the right perspective they are just downright delicious.
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- 25-30 min potatoes, baked
- 1-1/2 cup shredded sharp cheddar cheese
- ½ cup sour cream
- ½ teaspoon salt
- 1 teaspoon pepper
- paprika
- parsley
- Wash and dry potatoes.
- Place the potatoes on a baking sheet at 350 degrees for 25 minutes
- Scoop out the potato pulp, leaving a ⅛-inch shell.
- Then, place the potato pulp into a medium-size bowl alone with sour cream, butter, sharp cheddar cheese, milk, salt, and pepper.
- Mix the ingredients until fluffy. Fill the potato skins and top with remaining sharp cheddar cheese. Bake at 350 degrees, for 15 minutes.
Awesome post! Keep up the great work! 🙂
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