We wanted to try some little twice baked potatoes today. I saw a picture using baby red potatoes but couldn’t find any I liked the looks of at the grocery so I picked out some baby Yukon gold potatoes instead. These were very tasty. Larger potatoes will work too or use your favorite ~ I’m anxious to try this with those purple potatoes I pick up from time to time just to see how the color turns out!
Twice Baked Baby Potato
- 6 small Yukon gold potato ~ 1 1/2 – 2 inch diameter
- 1 Tbs butter
- 1/4 cup heavy cream
- 1 Tbs sour cream
- 1/4 cup shredded cheddar
- 1 green onion
- 1 strip cooked bacon
- 1/4 tsp salt
- 1/4 tsp garlic
- 1/4 tsp pepper
Start by baking your potatoes. I used a 350 degree oven for about 45 minutes. Once potatoes are tender remove from oven. Allow to cool for a few minutes so they are easier to handle. Cut in half.
Remove as much of the potato from the skin as possible.
I yielded about a cup of potato from the 6; adjust the measurements as needed if you have more or less potato from your skins. Add butter and cream to the potato pulp; mix well; when I first added the cream it seamed soupy but everything pulled together as I continued to stir. Stir in sour cream and remaining ingredients. Fill shells with mixture.
My shells were full and overflowed when I baked them. This could have been prevented if I’d used small baking dishes to keep them upright better or used less filling; of course the filling is the good stuff so I didn’t mind them overflowing. sprinkle with additional cheese if desired. Bake at 425 degrees for about 10 minutes; broil for about 5 additional minutes to brown the tops.
Enjoy ~ Kimberly