These mini Twice Baked Red Potatoes can be perfect as an appetizer or a fun side dish. Creamy and soft in the middle, they are sure to be a crowd pleaser! This version has no bacon, so it makes a great vegetarian option!
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I love appetizers that are so easy to eat that you don’t even need a plate. You can just grab one and go! Not only are the easy to eat, they are also super easy to make as well. If you are looking for a last minute appetizer dish for your next party, these Twice Baked Red Potatoes could be just the thing.
Why Use Red Potatoes?
Are red potatoes healthier than regular potatoes? What is the difference between a “waxy” potato and a “starchy” potato? Which should we use for this recipe? Why Red Potatoes? Couldn’t we do this with a Russet Potato or another larger potato? These are all good questions!
Well, yes, we could use a larger white or Russet potato. But we use Red Potatoes for a couple of reasons. First of all, we wanted to keep this a “hand held” appetizer that you can just grab with one hand. So, size IS important and these Red Potatoes are the perfect size. Second, Red Potatoes have fewer calories and carbs than Russet potatoes. So they are a bit healthier. Third, Red potatoes are a more of a “waxy” potato and less “starchy”. So, they will hold their form much better when they are hollowed out and cooked.
Tips for Hollowing Out Your Red Potato
First, make sure you use regular sized Red Potatoes and not the “petite” ones. You may see the “petite” potatoes in the store and get a bit confused. The small size of these potatoes make them very difficult to hollow out.
Second, if you have a melon scooper, use that! This would be the perfect tool for scooping out your potato. If not, use a small spoon.
Other than that, the process and ingredients are super simple. You probably already have a lot of them in your fridge or pantry!
Twice Baked Red Potatoes Recipe
Twice Baked Red Potatoes Ingredients:
- 6 large red potatoes (not petite)
- 3 tablespoons butter
- 1/2 cup sour cream
- 1/4 cup milk
- 1-1/2 teaspoons garlic herb seasoning
- 1-1/2 teaspoons dried parsley
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded monterey jack cheese
Twice Baked Red Potatoes Instructions:
- Wash and scrub potatoes. Poke holes in the potato with a fork. Place on a microwave safe plate or dish and microwave for 10 minutes, flipping halfway through until potatoes are tender. Let set to cool.
- Preheat oven to 350. Cut potatoes in half and scoop out the inside, leaving 1/4″ around the edge. Place shells on a baking sheet, cut side up. Place potato in a mixing bowl. Mash well with a fork.
- Add butter, sour cream, and seasoning to potato mixture and mix well. Spoon a dollop into each potato shell. Top with cheese.
- Bake for 25-30 minutes or until heated through. Broil for 1-2 minutes to brown cheese.
This recipe will make 12 mini Twice Baked Red Potatoes. It would be simple to double this if you needed to. And there are a couple ways that you could add some extra flair to this recipe. For instance, you could cook some crispy bacon to crumple up and put into the potato mixture. Or you could chop up some green onions and sprinkle them on top for some added color.
I hope you enjoy these! Please let me know what you think in the comments! Enjoy!
Twice Baked Red Potatoes
Ingredients
- 6 large red potatoes not petite
- 3 tablespoons butter
- 1/2 cup sour cream
- 1/4 cup milk
- 1-1/2 teaspoons garlic herb seasoning
- 1-1/2 teaspoons dried parsley
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded monterey jack cheese
Instructions
- Wash and scrub potatoes. Poke holes in the potato with a fork. Place on a microwave safe plate or dish and microwave for 10 minutes, flipping halfway through until potatoes are tender. Let set to cool.
- Preheat oven to 350. Cut potatoes in half and scoop out the inside, leaving 1/4″ around the edge. Place shells on a baking sheet, cut side up. Place potato in a mixing bowl. Mash well with a fork.
- Add butter, sour cream, milk and seasoning to potato mixture and mix well. Spoon a dollop into each potato shell. Top with cheese.
- Bake for 25-30 minutes or until heated through. Broil for 1-2 minutes to brown cheese.
Nutrition
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