Twice-Baked Mini Potatoes Recipe

Twice-Baked Mini Potatoes Recipe
Twice-Baked Mini Potatoes Recipe photo by Taste of Home
Publisher Photo

Twice-Baked Mini Potatoes Recipe

Be the first to add a review
Publisher Photo
I love to take tried and true recipes like twice baked potatoes and add new twists. I consider these to be the ultimate party appetizer. —Lyndsay Wells, Ladysmith, British Columbia
MAKES:
30 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
30 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

Ingredients

  • 15 small Yukon Gold potatoes
  • 2 tablespoons butter
  • 1/4 cup 2% milk
  • 2 tablespoons spreadable garlic and herb cream cheese
  • 1-1/2 teaspoons prepared horseradish
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 slices Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/2 green onion, thinly sliced
  • 2/3 cup shredded cheddar cheese, divided
  • 2 teaspoons minced chives

Directions

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 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 15-20 minutes or until heated through. Top with chives. Yield: 30 appetizers.
Originally published as Twice-Baked Mini Potatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p197

  • 15 small Yukon Gold potatoes
  • 2 tablespoons butter
  • 1/4 cup 2% milk
  • 2 tablespoons spreadable garlic and herb cream cheese
  • 1-1/2 teaspoons prepared horseradish
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 slices Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/2 green onion, thinly sliced
  • 2/3 cup shredded cheddar cheese, divided
  • 2 teaspoons minced chives
  1. 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.
  2. 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.
  3. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 15-20 minutes or until heated through. Top with chives. Yield: 30 appetizers.
Originally published as Twice-Baked Mini Potatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p197

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTwice-Baked Mini Potatoes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review