Twice Baked Mini Potatoes

Name: Twice Baked Mini Potatoes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 ½ pounds baby potatoes; 2 Tablespoons olive oil; 1 ½ teaspoons kosher salt, divided; ½ Cup cheddar cheese, shredded; ¼ Cup sour cream or plain greek yogurt; ¼ Cup butter, melted; 4 slices of bacon, cooked & crumbled (I used turkey bacon); 1 Tablespoon chives, chopped

by Kayla Berman on December 10, 2025 0 comments

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Turn your favorite bar food into elegant hors d’oeuvres with my easy Twice Baked Mini Potatoes recipe. Bite-sized spuds are baked until crispy, halved, and stuffed with a loaded mix of buttery mashies, creamy cheddar, tangy sour cream, salty bacon bits, and fresh chives before rebaking until melty. Pretty enough for a black tie affair, but filled with down home flavor!

Between the holidays, New Year’s, the Oscars and the Super Bowl, there are a lot of opportunities for loved ones to celebrate. While I may be biased, I think the heart of any good gathering is a fantastic spread of food. These twice baked mini potatoes are ready for any occasion—elegant enough to pair with champagne, but low-brow enough for a beer.

For a more upscale event, serve them alongside other fancy-looking finger foods like baked brie bites, goat cheese tarts, and whipped ricotta crostini. If you’re hosting game-day, lean into pub fare favorites like buffalo chicken meatballs, air fried ravioli, and ham and cheese crescent roll-ups.

Regardless of the setting, I can practically guarantee they’ll be the first nibble to disappear. After all, who can resist a twice baked potato, especially when they’re as twee as these little guys?!? Oh, and don’t fret if you have some dietary wild cards in the deck. These baby potatoes are easy to customize so you can serve your whole team—even the vegans!

Looking for more bite-sized party snack inspiration? Check out my everything cream cheese stuffed mini peppers, air fryer bang bang shrimp and cream cheese stuffed everything bagel bites next!

Why You’ll Love This Easy Appetizer Recipe

Budget-Friendly – Of all the many things to love about potatoes, their affordability has to rank in the top 3. I was able to make a batch of 24 mini potatoes for about $6, meaning each serving costs just a quarter to make.
Customizable – Whether you need to nix the dairy, prefer to omit the bacon, or want to gussy them up with fancier mix-ins, these mini loaded baked potatoes will still be a hit. For plenty of ideas on how to make them fit your needs, keep reading below!
Quick & Easy – You’ll only need to spend about 10 active minutes in the kitchen, then the oven does all the rest. P.S. A melon baller will make your life much easier—it’s perfect for scooping out the potato flesh.

Nutritional Deep Dive

These twice baked mini potatoes may be small, but each little potato delivers a mightily cozy, satisfying bite, making them ideal for feel-good entertaining. Each one comes in at about 75 calories, with 6g carbs, 5g fat, 2g protein, and 0.6g fiber, a perfectly portion-controlled alternative to a traditional loaded baked potato.

Their smart ingredient list also works in your favor. Baby potatoes provide slow-digesting carbs and natural fiber, while heart-healthy olive oil and kosher salt help the skins crisp up. A blend of cheese, sour cream, and butter adds richness, and lighter turkey bacon boosts the protein. Fresh chives finish everything off with a bright, herby pop—no extra calories required.

That said, there are plenty of ways for you to tweak the macros in your favor. Here are just a few ideas to get you started:

For more protein and less fat, swap out the sour cream for full-fat greek yogurt. You’ll still get the tang and creaminess, but with fewer calories and more muscle-building power. You can also sprinkle in a little extra turkey bacon or cheese if you like!
For more fiber, try folding in finely chopped steamed broccoli or spinach into the filling. You can also trade out some of the potato flesh for mashed white beans or cauliflower mash.
Need to lighten it up? Try using a sharper cheddar (the more potent flavor means you can use less), or swap in reduced-fat cheese. You can also halve the amount of butter or substitute it with an equal amount of half-n-half. Swapping in low-fat greek yogurt for the sour cream will also cut calories. Using turkey bacon instead of pork bacon already helps, but using vegan bacon bits or skipping the bacon altogether makes these baked mini potatoes even leaner.

INGREDIENT SPOTLIGHT: MINI POTATOES

Mini potatoes may be tiny, but they’re packed with nutrition—they offer slow-digesting carbohydrates for steady energy, naturally occurring fiber, and key minerals like potassium (great for hydration and muscle function). Their smaller size also makes portion control effortless, which is always a win.

Different types of mini potatoes bring different nutritional perks:

Yellow or gold potatoes (like baby Yukon golds or fingerling potatoes) have a naturally buttery texture and are rich in carotenoids, plant compounds linked with eye health and reduced inflammation.
Red potatoes boast more fiber thanks to their thin, nutrient-dense skins, plus they contain flavonoids that support heart health.
Purple potatoes are antioxidant superstars. Their deep color comes from anthocyanins, the same compounds found in blueberries, which are known for supporting brain health and reducing oxidative stress.

When you’re shopping for these mini twice baked potatoes, feel free to mix and match. A blend of colors not only makes your platter prettier—it also maximizes the variety of nutrients, antioxidants, and health benefits in every cozy, cheesy bite! 🌈

Ingredients & Substitutions

Baby Potatoes – If possible, look for ones that are close to the same size so they cook at the same rate.
Olive Oil & Kosher Salt – This dynamic duo is responsible for delightfully crisp potato skins. The olive oil aids in browning, while the kosher salt simultaneously seasons and dehydrates the skin.
Cheddar Cheese – A classic for loaded baked potatoes. Feel free to use yellow or orange, mild, medium, sharp, or extra sharp depending on your preferences. You can also swap in the melty cheese of your choice!
Sour Cream – The cooling, tangy flavor of sour cream is traditional for a loaded baked potato. For a lighter, more protein-packed take, use Greek yogurt instead.
Butter – Because butter makes everything better—including mini baked potatoes.
Turkey Bacon – Turkey bacon lightens things up and makes these taters available to a wider audience. (Many religions prohibit eating pork.) Feel free to swap in pork bacon, beef bacon, or vegan bacon bits depending on your preference!
Fresh Chives – Chives have a flavor akin to green onions, but a more elegant look. Feel free to swap in scallions if you can’t find them—use the whites and pale greens as your mix-ins, and thinly sliced dark greens for garnish.

How To Make Twice Baked Mini Potatoes

Step 1: Prep. Set your oven to 400°F so it’s ready to go. Rinse and dry the baby potatoes, then toss them in a bowl with a drizzle of olive oil and 1 teaspoon kosher salt until evenly coated.

Step 2: Roast. Spread the potatoes out on a baking sheet and bake for 25-30 minutes, or until they’re fork-tender. Let them cool for about 10 minutes, just until they’re comfortable to handle.

Step 3: Hollow. Slice a thin ¼-inch “lid” off the top of each potato. Use a teaspoon or melon baller to gently scoop out the centers and add all the scooped potato to a mixing bowl.

Step 4: Make the Filling. To the bowl, add half the cheese, the sour cream, butter, half the turkey bacon, and the chives. Mash and stir everything together until smooth and well combined.

Step 5: Fill. Spoon the creamy filling back into each potato shell. Sprinkle the remaining cheese and bacon over the tops.

Step 6: Bake Again. Return the filled potatoes to the oven and bake for 10 minutes, or until the cheese is melted and everything looks golden. Add a sprinkle of fresh chives for garnish and serve!

raw baby potatoes in a mixing bowl with oil and salt.

baby potatoes that have been tossed in oil and salt on a grey baking sheet.

Optional Variations

Dairy-Free/Vegan – Use vegan cheddar shreds and replace the sour cream with plant-based yogurt or a dairy-free cream cheese alternative. For a fully vegan bite, swap in vegan bacon bits or omit the bacon in favor of chopped veggies.
Protein Swaps – Instead of turkey bacon, try crumbled chicken sausage, diced ham, or even leftover rotisserie chicken for a heartier bite. For a pescatarian twist, mix in a spoonful of flaked smoked salmon—it’s surprisingly delicious with cheddar and chives. Or, go super high-brow and omit the cheddar and bacon, subbing in a dollop of caviar on top at the end.
More Veggies – Fold in sautéed mushrooms, caramelized onions, finely chopped roasted red peppers, and/or corn for extra flavor and color. A handful of fresh herbs like parsley, dill, or thyme also adds brightness.
Sauces & Seasonings – Mix ranch seasoning, garlic powder, Cajun seasoning, or everything bagel seasoning into the potato filling to switch up the flavor. You can also top the finished potatoes with a drizzle of chipotle mayo, basil cashew pesto, buffalo sauce, or a spoonful of Greek yogurt ranch for an extra pop of flavor.
Cheese Options – Swap in pepperjack for a spicier bite, smoked gouda for a steakhouse vibe, or a mix of parmesan and mozzarella for a pizza-inspired twist.
Go Global – Try mixing in taco-seasoned turkey and topping with pico de gallo for a Tex-Mex spin, use frozen peas, curry powder, and cilantro for an Indian-inspired version, or stir in feta, lemon zest, and oregano for a Mediterranean flavor profile.

Expert Tips

Bake the potatoes until fully tender. A fork should slide in easily—if the potatoes are undercooked, they’ll be difficult to scoop and won’t mash smoothly.
Let them cool just enough. Ten minutes is the sweet spot: cool enough to handle, but still warm so the insides mash easily and the butter melts right in.
Use a melon baller if you have one. It makes scooping the centers much easier and helps keep the potato shells intact.
Mash gently for the fluffiest filling. Overworking the potatoes can make them gluey. Mix just until creamy.
Taste before filling. Once the cheese, sour cream, and butter go in, the saltiness changes. Taste and adjust before filling the shells.
Stand them upright as they bake the second time. Nestle the potatoes in a rimmed baking dish or use crumpled parchment or foil to stabilize them so the filling doesn’t spill out.
Don’t fill too early. If the filling looks a little loose, chill it for 5-10 minutes. It’ll firm up and pipe or scoop more neatly.
Use freshly grated cheese. It melts more smoothly and gives you a creamier, more luxurious texture compared to pre-shredded blends.
Prep ahead for parties. Assemble the potatoes completely, then refrigerate for up to 24 hours. Bake right before serving for fresh-from-the-oven perfection.

Serving Suggestions

These twice baked mini potatoes are endlessly versatile and crowd-pleasing—people love familiar flavors and bite-sized finger food. Serve them warm on a platter with extra chives or a dollop of sour cream for garnish. (Pro Tip: Heat your serving platter in a warm oven or microwave to help keep the taters nice and toasty for longer.)

For gatherings, set mini baked potatoes out on a game-day spread with healthy cottage cheese buffalo dip, boneless buffalo chicken bites, and veggie trays with greek yogurt cream cheese dip. They’re also right at home next to roasts, glazed ham, or a hearty stew for the holidays.

Serving a mixed crowd with different dietary needs? Turn them into a fun “mini potato bar” by offering toppings like extra cheese, chopped herbs, bacon bits, salsa, chili, scallions, and different sauces so everyone can customize their own.

But, you don’t need a party to make them! They’re perfect for weeknight dinners alongside simple mains like baked lemon pepper chicken, baked parmesan crusted cod, maple mustard baked salmon, or a big green salad. They’re also great with kid-friendly meals like air fryer chicken bites, baked chicken nuggets, or sheet-pan sausage and peppers.

Storage and Reheating Instructions

Refrigeration: Place fully cooled mini potatoes in an airtight container and refrigerate for up to 3-4 days.
Freezing: If you want to store them longer, freeze them on a baking sheet until solid, then transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months. Allow to defrost overnight in the fridge, or heat from frozen.
Oven: For the best texture, reheat in a 350°F oven for 10-12 minutes (a few extra minutes if reheating from frozen). The potatoes will warm through evenly and the tops will get melty again.
Air Fryer: Air fry at 350°F for 5-7 minutes, or until heated through. This is the quickest way to get the skins crisp again.
Microwave: If you’re in a hurry, microwave on 50-70% power for 30-60 seconds. The texture won’t be as crisp, but it works in a pinch.

FAQs

Can you bake mini potatoes? Can you make baked potatoes with mini potatoes?

Heck yeah, you can! They’re just as yummy as bigger baked potatoes, but in a much cuter package.

How many mini baked potatoes per person?

For appetizers or party snacks, plan on 2-3 mini baked potatoes per person. If you’re serving them as a side dish, aim for 3-4 per person.

Are baked baby potatoes healthy?

It depends on the mini baked potatoes recipe and your definition of “healthy.” (I always recommend you consult with a professional if you’re concerned.) Baby potatoes are nutritious in and of themselves—they are a good source of complex carbohydrates for sustained energy, contain dietary fiber for digestive health, and provide essential vitamins and minerals like vitamin C, vitamin B6, iron, and especially potassium, which supports heart and muscle function. They’re also fat-free, low in calories (roughly 70-80 calories per 100 grams), and contain small amounts of protein. Add ons like cheese and turkey bacon boost the protein a bit, while butter and sour cream make them more decadent. For more information on the nutritional profile of these twice baked mini potatoes, hop back up to the nutrition section!

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