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Twice-Baked Mini Potatoes


  • 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 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 15x10x1-in. baking pan. Bake at 350° for 15-20 minutes or until heated through. Top with chives.

Nutrition Facts


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