These mini twice-baked red potatoes are super creamy and loaded with all the fixins’, for a crowd-pleasing appetizer or side to any meal.
Easy Red Potato Recipe
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.
What’s in Twice-Baked Red Potatoes?
To make these loaded roasted red potatoes, you’ll need just a handful of ingredients. Because the ingredients list is minimal, you’ll want to get exactly what the recipe calls for:
- Small red potatoes
- Medium cheddar cheese
- Cooked bacon pieces
- Green onions
- Kosher salt and black pepper
How to Make Twice-Baked Potatoes
Just like larger loaded baked potatoes, I first bake my red potatoes until they’re easily pierced with a fork.
Once the red potatoes are cool enough to handle, I slice off the very tops and scoop out the centers.
To the potato mixture, I add buttermilk for a bit more tang. And I always use butter with the REAL®Seal on the label because why would you even think of using the fake stuff? Along with the buttermilk and melted butter, I add in chopped green onion, bacon crumbles, and shredded cheddar.
Then, then once-baked red potatoes get popped back into the oven to become twice-baked red potatoes. Before serving, garnish with extra bacon and green onion for a pretty spot of color.
How Long to Bake Red Potatoes?
If we weren’t stuffing the red potatoes, they’d be done after roasting in a 425ºF oven for 30 to 40 minutes. You’ll know the red potatoes are done when they can easily be pierced with a fork.
The twice-baked aspect of this red potato recipe tacks on another 8 to 10 minutes in the oven. All in all, not bad!
Can I Omit the Bacon?
If you’re vegetarian, you’re welcome to omit the bacon. Your twice-baked potatoes won’t have the same flavor, but they’ll still be cheesy and delicious.
If you don’t eat pork, try making this recipe with turkey bacon. I haven’t made it that way myself, but it’s worth a try.
Can I Prep This Recipe in Advance?
Yes, this is a wonderful make-ahead recipe. Bake the red potatoes and load them with the cheesy filling, then set them in the fridge for a day or two until you’re ready to bake them off.
Tips for Making Twice-Baked Red Potatoes
For the best flavor and texture, cook and chop the bacon yourself. Don’t try using the pre-made bacon bits you find at the store.
If you don’t have buttermilk, you’re welcome to use regular milk instead. 2% or whole milk will give you the best flavor and creamiest texture.
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.
More Potato Side Dishes You’ll Love
- The Best Buttery Parsley Potatoes
- Cheesy Scalloped Potatoes
- The Best Oven Roasted Crispy Potatoes
- Easy Creamy Au Gratin Potatoes
- Creamy Mashed Potatoes Recipe
- Heavenly Funeral Potatoes
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.
Get this recipe and see the rest of my Go Bold with Butter recipes here.
Loaded Twice-Baked Red Potatoes
These mini twice-baked red potatoes are super creamy and loaded with all the fixins', for a crowd-pleasing appetizer or side to any meal.
- 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.
More Comfort Food Recipes to Master
- The Best Homemade Mac and Cheese
- Green Bean Casserole with Onion Rings
- Cranberry and Walnut Stuffing
- 5-Ingredient Slow Cooker Creamed Corn
- Mashed Cauliflower with Parmesan and Chives
Have a great day friends, and make something good.
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