Mini Twice-Baked Loaded Potatoes 🥔

By Tasty · 45 min

Ingredients

Instructions

1. Preheat the oven to 200°C (400°F) and line a large baking sheet with parchment.
2. Toss the scrubbed potatoes with the avocado oil, salt and pepper, then spread them on the sheet.
3. Bake for about 30 minutes, until a fork pierces them easily.
4. Let the potatoes cool for 5 to 10 minutes, but leave the oven on.
5. While the potatoes bake, fry the turkey bacon in a skillet over medium heat, turning occasionally, for 8 to 10 minutes until crispy. Drain on paper towels and chop small.
6. Slice off the top third of each cooled potato. Peel the tops and put the flesh in a medium bowl.
7. Scoop the flesh from the rest of each potato, leaving a shell about 1/4 inch thick. Set the shells aside on the sheet.
8. To the bowl of flesh, add the Parmesan, butter, garlic powder, salt and pepper to taste, 1/3 cup sour cream and 1/3 cup cheddar. Mash until smooth and creamy. If too thick, add milk 1 tablespoon at a time until pipeable.
9. Fold half the chopped bacon and 2 tablespoons chives into the filling.
10. Spoon or pipe the filling into the shells, mounding slightly. Sprinkle with 3 tablespoons cheddar.
11. Bake 10 to 12 minutes, until the cheese melts and the tops are golden.
12. Right away, top with the remaining 1/2 cup sour cream, the rest of the bacon and 1 tablespoon chives. Serve warm.

Summarized from Tasty's video. Watch it for the details.

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CheeseMilkPotatoParmesan cheeseBaconSour creamCheddar cheese