Mini Twice Baked Potato Skins

Ready for another Super Bowl game day snack?! How about these adorable Mini Twice Baked Potato Skins! They are a two bite snack that have bacon, parmesan cheese and sour cream mixed into the filling and then an additional topping of bacon and cheese before being baked again – then the grand finale is a dollop of greek yogurt and sprinkle of chives. I guarantee you no one will resist these little snacks when you place these in front of your hungry football (or Katy Perry) fans!

Mini Twice Baked Potato Skins
Yields 12
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Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
Prep Time
10 min
Cook Time
1 hr 10 min
Total Time
1 hr 20 min
Ingredients
  1. 1 1/2 pounds medium Yukon gold potatoes (12 to 14 potatoes)
  2. 2 tablespoons extra-virgin olive oil, plus more for drizzling
  3. 1 teaspoon kosher salt
  4. 6 ounces bacon, chopped fine
  5. 1/3 cup panko breadcrumbs
  6. 1/4 cup chopped fresh chives, plus more for garnish
  7. 1/4 cup freshly grated Parmesan, plus 2 tablespoons
  8. 1/4 cup sour cream, at room temperature
  9. 2 tablespoons unsalted butter, melted
  10. 1 tablespoon heavy cream, at room temperature
  11. 4 tablespoons plain Greek Yogurt, for garnish
Instructions
  1. Preheat the oven to 375 degrees.
  2. Place the potatoes on a baking sheet and toss with the olive oil and sprinkle with 3/4 teaspoon salt. Bake until a knife inserted into the potatoes goes in with little to no resistance, about 1 hour. Allow to cool slightly.
  3. In a medium skillet, cook the bacon over medium-low heat until crispy, about 10 minutes. Drain on a paper towel lined plate and place half of the bacon into a bowl. Add the panko, 2 tablespoons chives and 2 tablespoons Parmesan. Mix to combine and set aside.
  4. In another bowl, combine the sour cream, butter, heavy cream, the remaining bacon, 1/4 cup Parmesan, 2 tablespoons chives and 1/4 teaspoon salt. Set aside.
  5. When the potatoes are cool enough to handle but still warm, cut off the top third of each potato. Remove the skin from the tops. Using a 1 teaspoon measure or a melon baller, scoop out some of the insides of the cooked potatoes, leaving 1/4-inch borders around the edges. This creates little boats. Place the scooped insides and the peeled tops of the potatoes in a medium bowl and mash using a potato masher or the back of a fork. Add the reserved bacon and sour cream mixture. Using a rubber spatula, mix together the filling until well combine.
  6. Spoon the filling back into the potato boats until slightly overfilled and mounded on top. Top with a sprinkling of the panko mixture and a drizzle of olive oil. Bake until the filling is heated through and the topping is golden brown, 10 to 12 minutes. Serve warm or at room temperature. Before serving top with greek yogurt and an additional sprinkle of chives.
Adapted from Giada de Laurentis
Adapted from Giada de Laurentis
Treats, Sweets, and Savories http://treatssweetsandsavories.com/