Mini Twice Baked Loaded Potatoes
Mini Twice Baked Loaded Potatoes
Ingredients
- 10 large Baby Potatoes
- 3.5oz / 100g Bacon, cooked to preference and finely chopped
- 1/3 cup / 35g Cheddar, grated
- 1/4 cup / 60ml Double/Heavy Cream
- 1 tbsp Butter
- 1/4 tsp Garlic Powder
- Sour Cream, to serve
- Fresh Chives, finely diced to serve
- Salt & Black Pepper, to taste
- Olive Oil
Instructions
- Combine your potatoes with a drizzle of olive oil and a good pinch of salt and pepper. Roast in the oven at 220c/430f for 20mins or until golden, crispy and fork tender.
- Allow to cool for a few minutes then slice in half. With a tsp/knife, scoop the majority of the potato out, leaving a thin outer layer to keep the skins sturdy. Combine the scooped out filling with your bacon, cheese, cream, butter, garlic powder and seasoning to taste.
- Scoop 1 tsp of mixture back into each boat and place back on an oven tray. Pop them under the grill and broil for a few minutes until golden and crispy.
- Serve with sprinkled fresh chives and sour cream.
Notes
- To make these with regular potatoes, firstly ensure you weigh the potatoes. 10 baby potatoes weigh around 350g/12oz, so just adjust the filling measurements according to that. In terms of cooking, use the same method as these - bake then grill. Check out my post of the perfect baked potato to help you with this!
- Calories based on using 1 tsp olive oil to roast and not taking into consideration any sour cream. Per loaded potato:
This article and recipe adapted from this site
