Mini Twice Baked Potato

Mini Twice-Baked Potatoesmini-twice-baked-potatoes.jpg
This tasty homemade appetizer is an excellent addition to your game day menu. These tiny potatoes will be the talk of your tailgate!

gluten-free-icon.gif Gluten Free

Ingredients

  • 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       

Directions

  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.

Serves 6

Nutrition Information
Per serving (4 potatoes)
Calories: 226
Total Fat:  7g
   Saturated Fat: 3g
Sodium:  252mg
Total Carbohydrate:  32g
   Dietary Fiber:  2g
Protein:  9g