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Tiny twice baked red potatoes hero

Tiny Twice Baked Red Potatoes

These Tiny Twice Baked Potatoes are the perfect side dish for busy weeknight meals or as a fancy bite for holiday parties.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients Method

Ingredients
  

  • 12-15 Red Potatoes
  • 3 Tbls. Canola Oil
  • 1/2 C. Butter melted
  • 1/2 C. Sour Cream
  • 1/2 C. Shredded Cheese
  • 1/4 C. Milk
  • Chives to taste
  • Pinch of Salt
  • Black Pepper to taste

Method
 

  1. Heat red potatoes through via microwave or oven and set aside to cool.
  2. Heat oven to 350 degrees F.
  3. Slice a thin layer off the top of the red potatoes lengthwise. Scrap out the insides of the potato into a mixing bowl using a small teaspoon or melon baller, being careful not to tear the shell. Leave a small layer of potato intact for support. Place the hollowed out potato shells on a parchment lined baking sheet.
  4. Smash the potatoes in a bowl, leaving small chunks for texture. Add melted butter, milk and sour cream. Add most of the cheese, salt, black pepper and chives to taste and mix together well. Be careful not to overwork your filling. The texture can become to thick and gloopy.
  5. Use a spoon or a cookie scoop to fill the potato shells with the filling. You will have plenty of filling to overfill them to heaping.
  6. Top each filled potato with more shredded cheese and chives for color.