These mini twice-baked potatoes are super creamy and loaded with all the fixins’, for a crowd-pleasing appetizer or side to any meal.
Why is it that mini-me versions of favorite standards seem like so much more fun?
Baby versions of standard stuff are what get me every time.
Puppies and tiny dogs edge out the big guys in the oohs and awww how cute department every time. Mini bottles of condiments get opened whether needed or not. Baby carrots are so much easier to grab and snack. And sliders! Who can have just one?
Don’t even get me started on baby elephants. Cutest. Things. Ever.
So when I thought about making little red potatoes locked and loaded to the rim like their full size cousins, that was my, “well of course you should” moment.
Just like larger loaded baked potatoes, I first bake my red potato minis until they’re easily pierced with a fork.
Scooping out the potato flesh could be a challenge without scraping half of the skin away too, but if you have a regular melon baller or small cocktail spoon, the work gets done quickly.
To the potato mixture I add buttermilk for a bit more tang but you can substitute regular milk if you’d like. I always use butter with the REAL®Seal on the label because why would you even think of using the fake stuff?
Garnish with extra bacon and green onion for a pretty spot of color.
Get this recipe and see the rest of my Go Bold with Butter recipes here.
Loaded Twice Baked Red Potatoes
- 24 small red potatoes about 2 pounds
- 1/4 cup butter melted
- 1/4 cup buttermilk
- 1/2 cup medium cheddar cheese finely shredded
- 1/4 cup plus 1 tablespoon cooked bacon pieces finely chopped, about 3 strips of bacon
- 2 green onions minced
- kosher salt and freshly ground black pepper
Preheat oven to 425 degrees F. Place potatoes on baking sheet lined with aluminum foil and bake for 30-40 minutes or until they can be easily pierced with fork.
Reduce the oven temperature to 375 degrees F.
Let potatoes cool until able to handle then slice off the tops of each potato scoop out center of potato with melon baller and place in medium size bowl. Repeat with remaining potatoes and place potato shells back on baking tray.
Melt butter and mix with buttermilk. Add to potatoes. Use hand mixer to mix together until smooth. Add 1 tablespoon more buttermilk if needed. Don’t overwork potatoes or they’ll become gluey. Stir in cheese, bacon pieces and green onions. Season with kosher salt and freshly ground pepper.
Spoon potato mixture into potato shells and mound a bit more on top. Garnish with extra shredded cheese and bacon bits if desired. Bake for 8-10 minutes or until warmed through and cheese is melting. Serve while hot and garnish with more minced green onion if desired.
Have a great day friends, and make something good.
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