Sunday, December 30, 2012

Mini Twice-Baked Potato Appetizers

Mini Twice-Baked Potato Appetizers

Comfort food meets the cocktail hour.....

Next time you throw a cocktail party or host a football bowl viewing party, give these mini twice-baked potatoes a try. I have made these tiny potatoes many, many times. They are easy to make, can be made in advance, are transportable, and are almost impossible to mess up, and when your guests are beginning to feel the need for some real food, these are perfect.

The hardest part about making these twice-baked potatoes is scooping out the potato flesh without breaking through the skins. The potatoes are mini Yukon Golds or mini red potatoes, and the skins are fairly delicate. I use a demitasse spoon and make sure to leave about 1/4 to 3/8 inch of flesh to hold the skin together.

Make ahead note: You can make these up until the final bake and keep them in the refrigerator for up to two days. To bake the assembled potatoes, bring them to room temperature first, and then bake as directed.

Mini Twice-Baked Potato Appetizers


1 1/2 pounds baby Yukon Gold or red potatoes, about 16 potatoes
2 T olive oil
2 tsp chopped fresh thyme
Kosher salt
Freshly ground pepper
2 1/2 ounces cooked and crumbled crispy bacon
3 T sliced chives, plus more for sprinkling
1 tsp dried chopped onions
1/3 C (plus more if necessary) sour cream
1/3 C coarsely grated fresh parmesan cheese (such as Parmigiano-Reggiano)


  • Preheat the oven to 425 degrees F.
  • On a baking sheet, toss the potatoes in the olive oil, 1/2 of the thyme (1 tsp), salt, and pepper. 

  • Bake for 20 to 25 minutes, until they feel tender when pierced with a toothpick. Remove them from the oven and allow to cool enough to handle with your hands.
  • With a sharp knife, slice the tops off of the potatoes and scoop out the flesh into a bowl. Discard the tops. 
  • With a potato masher or a large fork, mash the potatoes. Add the bacon, the chives (reserving some for sprinkling later), salt and pepper to taste, the rest of the thyme, the onions, and the sour cream, and mix until combined.
  • With a small spoon, stuff the mixture in all of the potato shells, mounding the tops. Place the shells on a baking sheet (I use the same one I just used to bake the potatoes) and top each with the parmesan cheese. (At this point, you can refrigerate the potatoes to bake later if you prefer.)

  • Preheat the oven to 450 degrees F. Bake for 10 to 15 minutes, until heated through. Sprinkle with the rest of the chives. Serve warm.

Happy New Year!

Adapted from Fine Cooking's Appetizers published in 2009.

Shared with Scrumptious Sundays by Addicted to Recipes


  1. Yum .. this looks amazing! Wish I could make it tonight but will definitely be making soon ... happy NEW year!

    1. Happy New Year to you! I have eaten these as a main course when it's just me. True confession. Don't tell anyone.

  2. I've seen this floating around on Google+! Great job, I can't wait to try them, I LOVE potato anything! ~Nicole Shepherd :)

    1. Thanks Nicole! There's something about mini anything that makes them so much more appealing. And you are right. Potatoes? Can't miss.

  3. Oh my, I was just thinking of making baked potatoes tonight. Now I'm inspired. Thanks for sharing. Enjoy the game!

    1. Thank you BettyAnn! You too. These potatoes are killer.

  4. Can these be frozen and then reheated?

  5. These will be perfect for Christmas snacking. Can I use cheddar rather than parmesean cheese? My family prefers cheddar.

    1. I'm sure it would be fine. Cheddar sounds fantastic.


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