Mini Loaded Twice Baked Potatoes

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These Mini Loaded Twice Baked Potato Skins are everything you love about comfort food packed into the perfect bite-sized snack. Crispy potato skins are filled with creamy mashed potatoes, smoky bacon, melty cheese, and a little ranch tang, then baked until golden and bubbly. They’re the ultimate party bite, and guaranteed crowd-pleasers!

About These Mini Loaded Twice Baked Potatoes

These little twice-baked potato skins are a mash-up (literally!) of your favorite loaded baked potatoes and cheesy comfort food. Perfect for game days, holidays, or any time you want a snack that disappears fast. The filling is extra creamy thanks to sour cream and ranch, and every bite has crispy bacon, gooey cheese, and that signature crispy-edged potato skin.

Ingredients for Mini Loaded Twice Baked Potatoes

Small Red Potatoes (about 3.5 oz each)
Thick Cut Bacon, cooked crisp and crumbled
Unsalted Butter, melted
Sour Cream (plus extra for garnish)
Ranch Dressing
Shredded Cheddar Blend (I love using Private Selection Chef’s Blend: cheddar, gouda, and asiago)
Shaved Parmesan Cheese
Garlic Powder
Onion Powder
Smoked Paprika
Salt
Black Pepper
Chopped Green Onion (for garnish)
Extra Parmesan Cheese

How to Make Mini Loaded Twice Baked Potatoes

Once you try these, you’ll want to make them for every party. Here’s how to make them step by step:

Step 1. Bake the Potatoes

Preheat your oven to 400°F.
Bake the red potatoes directly on the oven rack or on a baking sheet until tender, about 30 minutes.
Let them cool enough to handle.

Step 2. Scoop and Mash

Slice each potato in half.
Carefully scoop out the insides, leaving the potato skins intact.
In a bowl, mash the scooped potato with the melted butter until smooth and fluffy.

Step 3. Make the Filling

Add about ¾ of the crumbled bacon, sour cream, ranch, half of the shredded cheddar, shaved parmesan, and all the seasonings (garlic powder, onion powder, smoked paprika, salt, and pepper) to the mashed potatoes.
Mix until everything is creamy and well combined.

Step 4. Stuff and Bake

Spoon the cheesy potato filling back into the potato skins, packing it in gently without breaking them.
Top each with the remaining shredded cheddar and bacon crumbles.
Bake at 400°F for 10-15 minutes until golden and bubbly.

Step 5. Garnish and Serve

Finish with a dollop of sour cream and a sprinkle of chopped green onions.
Serve them warm and watch them disappear!

Mini Loaded Twice Baked Potatoes FAQ

Can I make these ahead of time?
Yes! You can bake, scoop, and fill the potato skins in advance. Store them covered in the fridge, then bake them off right before serving.

Can I swap out the bacon?
Absolutely! You can try cooked crumbled sausage, or leave it out entirely for a vegetarian option.

What’s the best cheese blend?
I love using a cheddar blend with gouda and asiago for extra flavor, but plain sharp cheddar works great too.

Storing Leftover Mini Loaded Twice Baked Potatoes

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through and crisped back up.

Pro Tip

Make a double batch because they go fast. And if you want to switch things up, try adding a little chopped jalapeño to the filling for a spicy kick!

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Mini Loaded Twice Baked Potatoes

Print Recipe

Prep Time 30

Cook Time 45

Servings: 10 potato skins

Course: Appetizer, Side Dish, Snack

Ingredients Method

Ingredients

5 small red potatoes you want them about 3.5 oz each- small but not too tiny
3 slices thick cut bacon cooked crisp and crumbled
2 tbsp unsalted butter melted
3 tbsp Sour cream plus more for garnish, if desired
3 tbsp Ranch
½ cup Shredded cheddar blend I really like Private Selection Chef’s Blend which has sharp cheddar, gouda, and asiago
2 tbsp Shaved Parmesan
½ tsp Garlic powder
½ tsp Onion powder
¼ tsp Smoked paprika
¼ tsp Salt
¼ tsp Black pepper
Chopped green onion for garnish

Method

Bake red potatoes at 400°F until cooked through, about 30 minutes.
Let cool enough to handle, then cut each potato in half and scoop out the inside, transferring to a mixing bowl. Make sure to leave the potato skins intact.
Mash up the baked potato with the melted butter in the mixing bowl until there are no large chunks left.
Add roughly ¾ of the crumbled bacon, sour cream, ranch, ½ of shredded cheddar, shaved parmesan, garlic powder, onion powder, smoked paprika, and salt and pepper to the mixing bowl with potatoes, and mix until evenly combined.
Evenly divide the filling between the 10 crispy potato skin halves, making sure to pack it tightly (but without breaking the skin).
Top them all with the remaining shredded cheddar and bacon crumbles and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
Top with a little dollop of sour cream and green onion if desired and enjoy them warm!