Mini Twice-Baked Potatoes
Mini twice-baked potatoes are a delightful and savory appetizer that is perfect for any gathering or party. These bite-sized treats are a twist on the classic twice-baked potato dish, offering a more convenient and portable option for serving. With their creamy filling and crispy potato shell, they are sure to be a hit with guests of all ages.
Prep Time:
25 mins
Cook Time:
51 mins
Additional Time:
5 mins
Total Time:
1 hr 21 mins
Servings:
6
Yield:
6 servings
Ingredients
Directions
Step 1
Preheat oven to 400 degrees F (200 degrees C). (If using a countertop induction oven, preheat on the "Combo 3" setting).
Step 2
Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces.
Step 3
Toss potatoes with vegetable oil to coat; season with salt and pepper. Spread potatoes on a baking sheet.
Step 4
Bake potatoes in the preheated oven until tender, about 30 minutes in the conventional oven and 20 minutes in the countertop induction oven. Cool potatoes until easily handled, about 5 minutes.
Step 5
Slice off the top 1/4 of each potato lengthwise. Scoop flesh into a bowl using a melon baller or small spoon, leaving about 1/8 inch of flesh on the skin.
Step 6
Mash melted butter and mascarpone cheese into the potato flesh in the bowl. Beat with a hand mixer until fluffy, about 30 seconds. Stir in bacon, green onions, and Cheddar cheese. Fill potato skins with potato mixture; return to the baking sheet.
Step 7
Bake filled potatoes in the preheated oven until warmed through, about 5 minutes. Turn on the oven's broiler; broil potatoes until cheese is bubbly and browned, 3 to 4 minutes. Remove from the oven.
Step 8
Season shrimp with Creole seasoning; transfer to a grill pan.
Step 9
Grill shrimp over high heat until opaque, about 3 minutes. (If using a countertop induction oven, cook shrimp on the "Grill setting" until opaque, about 3 minutes.) Top each potato with 1 shrimp.
Nutrition Facts (per serving)
287
Calories
17g
Fat
21g
Carbs
14g
Protein
Complement
The process of making mini twice-baked potatoes involves scooping out the insides of small baby potatoes, mixing them with delicious ingredients such as cheese, bacon, chives, and sour cream, and then stuffing the mixture back into the potato shells. They are then baked until golden and crispy, resulting in a mouthwatering appetizer that is bursting with flavor. Whether served as a pre-dinner snack or as part of a larger spread, mini twice-baked potatoes are guaranteed to be a crowd-pleaser and will leave your guests craving for more.