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Mini Twice Baked Potatoes

Mini Twice Baked Potatoes

This tasty homemade appetizer is an excellent addition to your game day menu. These tiny potatoes will be the talk of your tailgate!

Serves: 6 (Serving= 4 mini potatoes)


  • 24 baby Yukon gold potatoes (about 2 inches across)
  • 1 Tablespoon extra virgin olive oil
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 slices of cooked turkey bacon, crumbled
  • 1/3 cup light sour cream
  • 1/3 cup raw broccoli, finely chopped
  • 1/3 cup red bell pepper, diced
  • ½ cup shredded 2% milk cheddar cheese   


  1. Pre-heat oven to 425°F. Place potatoes in a large bowl and toss with olive oil, 1 teaspoon of dried thyme, and 1 dash of salt and pepper. Once evenly coated, space potatoes on a large baking sheet. Bake for 20-25 minutes, or until easily pierced with a toothpick.
  2. Remove potatoes from oven. Cool for 10-15 minutes. Increase oven temperature to 450°F.
  3. Once potatoes have cooled, gently slice off the top of each potato and use a small spoon or melon baller to hollow out each potato skin. Place potato filling into a medium sized bowl. Mash potato filling with a fork, combining it with sour cream, crumbled turkey bacon, broccoli, red bell pepper, a dash of thyme and a dash of salt and pepper. Mix evenly.
  4. Using a small spoon, gently re-fill each hollow potato skin with the potato mixture. Each potato should mound slightly. Sprinkle each potato with shredded cheese.
  5. Bake potatoes at 450°F for 8-10 minutes. Serve warm.