Mini Twice-Baked Potatoes

Cyndi from My Kitchen Craze created this simple recipe that was a fast favorite in her home. Mini-Twice Baked Potatoes paired with Barber Foods Broccoli & Cheese Stuffed Chicken Breasts are perfect for a special night or any night you want an easy, delicious meal.


  • 8 small Yukon or red potatoes, washed and dried
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1/4 cup cream cheese
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup sour cream
  • 1 tablespoon heavy cream or milk
  • 2 tablespooons green onions
  • cooked bacon, crumbled

Cooking Instructions

  1. Preheat oven to 425 degrees. Rub olive oil all over potatoes. Sprinkle with salt and pepper and place on a baking sheet.
  2. Bake 20-25 minutes, or until potatoes feel tender when pierced with a fork. Remove from oven and let cool for 10 minutes.
  3. Carefully hollow out each potato: Begin by slicing off the top; use a small spoon to scoop out most of the flesh inside, transferring it to a large bowl.
  4. Mash the potatoes with a masher or handheld mixer. Add in cheese, cream cheese, sour cream, heavy cream,green onions and cooked bacon. Mix until all combined. Sprinkle with more salt and pepper if desired.
  5. Using a small spoon, fill the hollowed potatoes with mixture; it should mound a bit. Sprinkle with cheese.
  6. Bake for 10-15 minutes, or until cheese is melted and bubbly. Remove from oven, garnish with toppings. Serve and enjoy!