Twice Baked Potatoes were one of the first dishes I learned how to make. I perfected my little recipe and would make them for my family all the time. Granted, they always took so long to make, so I never made them very often. They turned into a "special occasion" item. However, I have now discovered that I can make mini twice baked potatoes! Which are the perfect size for me and others looking to have a little something to go along with your dinner.


  • 4 Mini Golden Potatoes
  • 1 1/2 scoops* of Sour Cream
  • 1 tbsp. Butter / Margarine
  • A dash of shredded cheese
  • A dash of bacon bits
  • A sprinkle of pepper

*regular spoon

twice baked potato mix

Mini Twice Baked Potatoes

One | Bake your potatoes. Bake for 15 minutes, then flip the potatoes for another 15 minutes. Check your potatoes to see if they are done. If they are not done, pop them back in the oven for 10 more minutes.*

*Dependent on your oven.

Two | Scoop out the insides. Be careful with this part! Since the potatoes are small, it's very easy to break the skin.

empty mini twice baked potatoes

Three | Add the sour cream, butter / margarine, bacon bits, cheese, and pepper to the scooped insides. Blend together. Scoop the new mixture into the potatoes. Evenly distribute the mixture among your potatoes.

mini twice baked potatoes

Four | Add cheese to the top and pop the potatoes back in the oven. Let them bake for 5 minutes.

Five | Enjoy!

mini twice baked potatoes

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