Mini Twice-Baked Potato Appetizers

These Mini Twice-Baked Potato Appetizers are are pretty much "comfort food meets the cocktail hour."

The next time you throw a cocktail party or host a game day party, give these mini twice-baked potatoes a try. You will be a very popular host.

I have made these tiny potatoes many, many times. They are easy to prepare, can be assembled in advance, are transportable, and are almost impossible to mess up. Plus, when your guests are beginning to feel the need for some real food after a few cocktails, these are perfect.

The hardest part about making these mini twice-baked potatoes is scooping out the potato flesh without breaking through the skins. I used baby Yukon Gold 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.

I like to use the smallest potatoes I can find, even though they are a bit of a pain. Tiny potatoes leave no doubt that these are finger food. No forks required. 

Make-ahead tip: These mini twice-baked potato appetizers can be assembled in advance, refrigerated or frozen, and baked later if you prefer. You and your guests will love them.

potatoes, twice-baked potatoes

appetizers

American

Yield: 16 appetizers

MIni Twice Baked Potato Appetizers

ingredients

• 1 1/2 pounds baby Yukon Gold or red potatoes, about 16 potatoes
• 2 tablespoons olive oil
• 2 teaspoons chopped fresh thyme
• Kosher salt
• Freshly ground black pepper
• 2 1/2 ounces cooked and crumbled crispy bacon
• 3 tablespoons sliced chives, plus more for sprinkling
• 1 teaspoon dried chopped onions
• 1/3 cup (plus more if necessary) sour cream
• 1/3 cup freshly grated Parmesan cheese (not canned)

instructions

1. Heat the oven to 425 degrees F. On a rimmed baking sheet, toss the potatoes in the olive oil, 1/2 of the thyme, salt, and pepper. Pierce the potatoes once with a fork. 
2. Bake the potatoes for 20 to 25 minutes, until they feel tender when pierced with a toothpick. Remove them from the oven and allow them to cool enough to handle. 
3. With a sharp knife, slice the tops off of the potatoes and scoop out the flesh into a bowl. Discard the tops. 
4. With a potato masher or a large fork, mash the potatoes. Add the bacon, 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. 
5. With a small spoon, stuff the mixture in all of the potato shells, mounding the tops. Place the shells on a baking sheet (I used 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. 
6. Heat the oven to 450 degrees F. Bake the potatoes for 10 to 15 minutes, until heated through. Garnish with the rest of the chives. 

https://www.karenskitchenstories.com/2012/12/mini-twice-baked-potato-appetizers.html

Created using The Recipes Generator

Recipe adapted from Fine Cooking Appetizers, 2009