Loaded Mini Baked Potatoes Recipes

MINI TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Place the potatoes on a rimmed baking sheet and toss with the olive oil and sprinkle with 3/4 teaspoon salt. Bake until a knife inserted into the potatoes goes in with little to no resistance, about 1 hour. Allow to cool slightly.
• In a medium skillet, cook the bacon over medium-low heat until the fat is rendered and the bacon is crispy, about 10 minutes. Drain well and place half of the bacon into a bowl. Add the panko, 2 tablespoons chives and 2 tablespoons Parmesan. Mix to combine and set aside.
• In another bowl, combine the sour cream, butter, heavy cream, the remaining bacon, 1/4 cup Parmesan, 2 tablespoons chives and 1/4 teaspoon salt. Set aside.
• When the potatoes are cool enough to handle but still warm, cut off the top third of each potato. Remove the skin from the tops. Using a 1 teaspoon measure or a melon baller, scoop out some of the insides of the cooked potatoes, leaving 1/4-inch borders around the edges. This creates little boats. Place the scooped insides and the peeled tops of the potatoes in a medium bowl and mash using a potato masher or the back of a fork. Add the reserved bacon and sour cream mixture. Using a rubber spatula, mix together the filling until well combine. Spoon the filling back into the potato boats until slightly overfilled and mounded on top. Top with a sprinkling of the panko mixture and a drizzle of olive oil. Bake until the filling is heated through and the topping is golden brown, 10 to 12 minutes. Serve warm or at room temperature.

TWICE-BAKED MINI POTATOES

Steps:

• Place potatoes in a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until just tender. Drain. Cool slightly and cut each potato in half lengthwise. Gently scoop out the pulp, leaving thin shells., In a large bowl, mash pulp with butter, milk, cream cheese, horseradish, salt and pepper. Stir in the bacon, onion and half of the cheese. Spoon mixture into potato shells; sprinkle with remaining cheese., Transfer to a greased 15x10x1-in. baking pan. Bake at 350° for 15-20 minutes or until heated through. Top with chives.

LOADED POTATO BITES

Steps:

• Preheat oven to 425 degrees with racks in upper and lower thirds. Place potatoes in a saucepan; cover with 2 inches of cold water. Season generously with salt and bring to a boil, then reduce heat to a simmer and cook until a knife pierces potatoes easily, 10 to 12 minutes. Drain; let cool 10 minutes.
• Drizzle each of 2 rimmed baking sheets with 2 tablespoons oil. Arrange potatoes on sheets, tossing to coat; lightly crush each with the heel of your hand or back of a spatula to about 1/2 inch thick. Season with salt and pepper; roast, flipping halfway through, until golden and crisp, 30 to 35 minutes. Use immediately.
• Meanwhile, in a medium bowl, combine sour cream, cheese, scallions, and bacon; season with salt and pepper. Top each potato with 1 to 2 teaspoons sour-cream mixture. Garnish with more scallions.

MINI BAKED POTATOES

Steps:

• Have potatoes cooked and ready to go- they should be warm, but cool enough to handle.
• Slice potatoes in half crosswise.
• Using a melon baller, scoop out a small portion of cooked potato flesh from each potato half.
• Season to taste with some salt and pepper.
• Fill each hole with a dollop of sour cream.
• Sprinkle with chopped olives, chives, and bacon.
• If you want extra decadence, drizzle a little melted butter into the hollows before adding sour cream.

LOADED POTATO MINI HAND PIES

Steps:

• Place bacon in a nonstick pan and cook over medium-high heat, stirring occasionally, until fat begins to render, about 3 minutes. Add green onions and cook until bacon is crisp, about 1 minute more. Transfer to a plate using a slotted spoon.
• Add potatoes to the same pan and stir to coat with bacon grease. Cook over medium-high heat for 4 minutes, stirring occasionally to keep them from sticking. Remove from heat and cover with a lid. Let cool.
• Stir bacon and green onions into the cooled potatoes; add Cheddar cheese and sour cream. Season with pepper.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Unroll pie crusts on a flat work surface. Cut out 24 circles using a 3-inch biscuit cutter or glass. Place a spoonful of the potato filling in the center of 12 of the circles, keeping the filling away from the edge of the dough. Cover with remaining circles, pressing tops down lightly.
• Pick up a hand pie and pinch the edges together to seal. Return to the work surface and use a fork to crimp the edges together. Place on the prepared baking sheet. Repeat with the remaining pies.
• Brush beaten egg over the pies using a pastry brush.
• Bake in the preheated oven until golden brown, 18 to 20 minutes.

TWICE-BAKED LOADED POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Rub each potato with 1 teaspoon of oil, and prick the top with a fork.
• Place the potatoes on a rimmed baking sheet and bake for 1 hour.
• Transfer potatoes to a cutting board, and cut in half.
• Using a spoon, gently scoop out the inside flesh of the potatoes and transfer to a medium bowl. Reserve the skins.
• Add the sour cream, melted butter, salt, pepper, ½ of the shredded cheese, and ½ of the scallions, and combine with a hand mixer until smooth.
• Use a spoon to transfer the potato mixture back into the scooped out potato skins.
• Bake for 10 minutes.
• Sprinkle the potatoes with remaining cheese, and bake for 5 more minutes, until the cheese is melted.
• Top with sour cream, bacon, and the remaining scallions.
• Enjoy!

MINI LOADED BAKED POTATOES RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Spread the potatoes on the prepared baking sheet and use a fork to poke several holes in each potato to allow steam to escape. Toss the potatoes with the olive oil, salt, garlic powder, and black pepper until well coated.
• Bake the potatoes for about 30 minutes, or until tender.
• While the potatoes bake, prep your favorite toppings.
• Remove the potatoes from the oven and use a paring knife to cut almost all the way in half, leaving the bottom intact so the potato halves remain attached. Spoon sour cream into the openings, then top with bacon, cheddar, and scallions.
• Serve immediately.
• Enjoy!