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Mini Loaded Twice Baked Potatoes

Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
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
 

  1. Bake red potatoes at 400°F until cooked through, about 30 minutes.
  2. 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.
  3. Mash up the baked potato with the melted butter in the mixing bowl until there are no large chunks left.
  4. 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.
  5. Evenly divide the filling between the 10 crispy potato skin halves, making sure to pack it tightly (but without breaking the skin).
  6. 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.
  7. Top with a little dollop of sour cream and green onion if desired and enjoy them warm!