Mini Baked Potatoes Appetizer 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.

ROASTED BABY POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
• Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.

MINI TWICE BAKED POTATO APPETIZERS

Steps:

• Heat the oven to 425 degrees F. On a rimmed baking sheet, toss the potatoes in the olive oil, 1/2 of the thyme, salt, and pepper. Pierce the potatoes once with a fork.
• Bake the potatoes for 20 to 25 minutes, until they feel tender when pierced with a toothpick. Remove them from the oven and allow them to cool enough to handle.
• With a sharp knife, slice the tops off of the potatoes and scoop out the flesh into a bowl. Discard the tops.
• With a potato masher or a large fork, mash the potatoes. Add the bacon, chives (reserving some for sprinkling later), salt and pepper to taste, the rest of the thyme, the onions, and the sour cream, and mix until combined.
• With a small spoon, stuff the mixture in all of the potato shells, mounding the tops. Place the shells on a baking sheet (I used the same one I just used to bake the potatoes) and top each with the Parmesan cheese. At this point, you can refrigerate the potatoes to bake later if you prefer.
• Heat the oven to 450 degrees F. Bake the potatoes for 10 to 15 minutes, until heated through. Garnish with the rest of the chives.

MINI JACKET POTATOES

Steps:

• Heat oven to 190C/170C fan/gas 5. Prick the potatoes with a fork, rub with the oil, then toss with sea salt. Arrange on a baking sheet and bake for 1 hr. Let the potatoes cool for 10-15 mins, then cut a small cross in the top of each and pinch the bases to open a little. Add a teaspoon of soured cream to each, a little freshly ground black pepper, and a sprinkling of chives. Serve straightway.

STUFFED BABY RED POTATOES

Steps:

• Scrub potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., When cool enough to handle, cut a thin slice off the top of each potato. Scoop out pulp, leaving a thin shell. (Cut thin slices from potato bottoms to level if necessary.), In a large bowl, mash the potato tops and pulp with butter. Set aside 2 tablespoons each of cheese and bacon for garnish; add remaining cheese and bacon to potatoes. Stir in the sour cream, egg, salt and pepper. Spoon mixture into potato shells. Top with remaining cheese and bacon; sprinkle with paprika., Place in an ungreased 15x10x1-in. baking pan. Bake at 375° until a thermometer reads 160°, 12-18 minutes.

MINI TWICE BAKED POTATO SKINS

Steps:

• Preheat the oven to 450 degrees. Prick each potato a few times with a fork. Arrange the potatoes in a single layer on a microwave-safe plate lined with paper towels.
• Microwave on HIGH for 4 minutes. Turn the potatoes over and microwave for an additional 4 minutes on HIGH.
• Using an oven mitt or kitchen towel to handle the hot potatoes, halve each potato lengthwise and scoop out the middle into a medium bowl, leaving 1/4" layer of potato on the side of each skin.
• Arrange the potato halves cut side down (skin side up) on a baking sheet. Brush with olive oil and sprinkle liberally with salt.
• Bake for 10 minutes or until the skins are crispy. Remove from the oven and set oven to broil.
• Meanwhile, to the bowl with the scooped potato filling add cheese, sour cream, scallions, butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix well.
• Divide the filling among the crisped potato skins. Return filled potato skins to the oven and broil until cheese is melted and bubbly. Remove from oven and top with bacon bits. Garnish with parsley if desired and serve warm.

MINI TWICE-BAKED POTATOES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). (If using a countertop induction oven, preheat on the "Combo 3" setting).
• Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces.
• Toss potatoes with vegetable oil to coat; season with salt and pepper. Spread potatoes on a baking sheet.
• Bake potatoes in the preheated oven until tender, about 30 minutes in the conventional oven and 20 minutes in the countertop induction oven. Cool potatoes until easily handled, about 5 minutes.
• Slice off the top 1/4 of each potato lengthwise. Scoop flesh into a bowl using a melon baller or small spoon, leaving about 1/8 inch of flesh on the skin.
• Mash melted butter and mascarpone cheese into the potato flesh in the bowl. Beat with a hand mixer until fluffy, about 30 seconds. Stir in bacon, green onions, and Cheddar cheese. Fill potato skins with potato mixture; return to the baking sheet.
• Bake filled potatoes in the preheated oven until warmed through, about 5 minutes. Turn on the oven's broiler; broil potatoes until cheese is bubbly and browned, 3 to 4 minutes. Remove from the oven.
• Season shrimp with Creole seasoning; transfer to a grill pan.
• Grill shrimp over high heat until opaque, about 3 minutes. (If using a countertop induction oven, cook shrimp on the "Grill setting" until opaque, about 3 minutes.) Top each potato with 1 shrimp.

MINI STUFFED BAKED POTATO APPETIZERS

Steps:

• Set oven to 400°F.
• In a bowl mix together the oil with salt and garlic powder.
• Slice the potatoes in half then coat all sides with the oil mixture.
• Place on a greased baking sheet cut-side down.
• Bake for about 25 minutes or until just tender; cool completely.
• In a medium bowl combine sour cream with green onions and crumbled cooked bacon, then season with black pepper.
• Slice a small thin piece off of the bottom of the baked potato half so that it will sit upright, then turn potato over.
• Using a melon baller or small spoon scoop out some of the center pulp (reserve the pulp for later use).
• Fill with about 1 tablespoon sour cream mixture, then sprinkle more chopped green onion on top of the sour cream.
• Serve immediately or chill until needed.
• Delicious!

MAKEOVER STUFFED POTATO APPETIZERS

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook just until tender, 8-10 minutes. Drain., When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. Remove 1/3 cup pulp (discard or save for another use)., In a large bowl, mash the remaining pulp with cream cheese. Add sour cream and half of the bacon. Stir in the cheeses, green onions, salt and pepper; spoon into potato shells., Place in a 15x10x1-in. baking pan. Sprinkle with remaining bacon. Bake, uncovered, at 400° until heated through, 15-20 minutes.

FULLY LOADED TWICE BAKED POTATO BITES

Steps:

• Preheat oven to 375 degrees F. Place potatoes on a baking sheet, drizzle with olive oil and season with salt. Roast for 25 to 30 minutes, or until tender through to the center when pierced with a sharp knife. Remove from oven and allow to sit for about 15 minutes or until cool enough to handle.
• Slice the tops off the potatoes and use the tip of a sharp knife to outline the area you will scoop out, leaving a small rim on the inside of the skin so the potato skins will hold their shape. Use a melon baller or small spoon to scoop out and transfer the potato to a large mixing bowl. Add ½ cup shredded cheddar cheese, ½ cup sour cream, cream cheese, ¼ cup Hormel Real Bacon Bits, seasoned salt, and pepper. Use an electric mixer to combine until creamy.
• Spoon the mixture back into the potato skins, mounding slightly. Place back on baking sheet and sprinkle with remaining shredded cheddar cheese. Bake for an additional 5 to 7 minutes, until potatoes are warmed through and cheese has melted.
• Garnish each potato bite with a small dollop of remaining sour cream, a sprinkling of bacon bits, and chives.

MINI BAKED POTATOES (APPETIZER)

Steps:

• Place mini potatoes on a sheet pan and prick each with a fork. Then add olive oil, salt, pepper and onion powder. Toss to coat. Spread potatoes out so they are not touching and bake at 400 F for 20-25 minutes or until fork tender. (Give the pan a shake halfway to allow the potatoes to roll over.)
• When slightly cooled, slice each potato down the middle about halfway through (not fully) and using your fingers, squeeze each potato inward. This will allow the inside of the potato to open up more and pop out a bit.
• Add sour cream and shredded cheese to a plastic baggie and snip off a corner allowing you a big enough hole to squeeze out the filling into each potato, but not TOO big.
• Add as much as you please. Then top with chives (or chopped red peppers for color!) Serve warm!

TWO-BITE VEGAN BAKED POTATOES

Steps:

• Preheat oven to 400F.
• Prick each potato with a fork 2-3 times. (Don't worry about washing these guys, it's already been done for you!)
• Microwave on HIGH for 5 minutes.
• Toss the hot potatoes in olive oil, garlic powder, salt, and pepper. Bake for 8 minutes before flipping and then bake for an addition 5- 10 minutes. Poke them with a knife to check if they're tender.
• Once they're cooked, let them sit for 5-10 minutes until they're just cool enough to handle. Deeply score each potato both lengthwise and width wise.
• Using your index fingers and thumbs, gently pinch and push the corners of each potato inwards to mash and fluff the cooked centers out of the potato. (Refer to the 4th set of pictures for a visual reference)
• Drop a pat of vegan butter into the center of each potato followed by a big pinch of vegan cheese.
• Place under the broiler just long enough for the cheese to melt and bubble.

MINI STUFFED POTATOES

Steps:

• Preheat oven to 400°F. Cut potatoes in half crosswise. Mix with oil in bowl. Place cut side down on a baking sheet. Bake potatoes until just tender, about 25 minutes, and cool completely.
• In a medium bowl, combine the sour cream, 4 tablespoons scallion or chives, and bacon. Add pepper to taste. Cut a thin slice off rounded end of each potato so that it will sit upright. Turn the potatoes over and, using melon baller or small spoon, scoop out some of the center of each potato (reserve for later use in potato pancakes or gnocchi). Fill with 1 tablespoon of the sour cream mixture, and garnish with the remaining scallion or chives. Serve immediately or cover and chill until needed.