Ingredients
Equipment
Method
- Preheat Oven & Prepare Potatoes (First Bake): Preheat your oven to 400°F (200°C). Pierce each baby Yukon Gold potato several times with a fork. Place them directly on an oven rack and bake for about 30-40 minutes, or until they are tender when squeezed. Allow them to cool slightly until they are comfortable enough to handle, about 10-15 minutes.12-15 baby Yukon Gold potatoes
- Scoop Out Potato Flesh: Once cooled, carefully slice each potato in half lengthwise. Using a small spoon, gently scoop out the cooked potato flesh into a medium-sized mixing bowl, leaving a thin border of potato inside the skin. Arrange the hollowed-out potato skins on a baking sheet.
- Prepare the Filling: To the scooped potato flesh, add the softened butter, milk, 1/2 cup of shredded cheddar cheese, sour cream, and garlic powder. Season generously with salt and freshly ground black pepper.4 tablespoons unsalted butter, 1/4 cup whole milk, 1/2 cup shredded sharp cheddar cheese, 2 tablespoons sour cream, 1/4 teaspoon garlic powder, to taste Salt, to taste freshly ground black pepper
- Mash and Mix: Using a fork or a potato masher, thoroughly mash the potato mixture until smooth and creamy. If the mixture seems too thick, add another tablespoon or two of milk until it reaches your desired consistency. Taste and adjust seasonings as needed.
- Fill Potato Skins: Carefully spoon or pipe the potato filling back into each hollowed-out potato skin. Overfill them slightly to create a nice domed top.
- Second Bake & Top: Sprinkle the remaining 2 tablespoons of shredded cheddar cheese over the filled potatoes. Return the baking sheet to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the filling is heated through. If you like a crispy top, you can briefly broil them for 1-2 minutes, watching carefully to prevent burning.1/2 cup shredded sharp cheddar cheese
- Garnish and Serve: Once out of the oven, garnish with crumbled bacon (if using) and chopped fresh chives. Serve immediately and enjoy!2 tablespoons cooked, crumbled bacon, 2 tablespoons chopped fresh chives
Notes
These Mini Twice Baked Potatoes are excellent for making ahead. Prepare and fill the potatoes, then refrigerate them (unbaked) for up to 2 days. Add a few extra minutes to the second bake time if baking from cold. For a quick reheat, microwave individual portions for 30-60 seconds, though skins will not be as crispy.
