These Mini Twice Baked Potatoes are the perfect easy appetizer or side dish, loaded with creamy mashed potatoes, melty cheese, and crispy golden edges. This bite-size twice baked potatoes recipe is great for spring brunches, holidays, and game day, and can be made ahead for a simple, crowd-pleasing snack.

Can I make twice baked potatoes ahead of time?

Yes. Bake the potatoes, scoop and mix the filling, stuff them back into the skins, then refrigerate for up to 2 days. Reheat in the oven at 350°F for 15–20 minutes.

How do you keep twice baked potatoes from getting dry?

Add enough butter, sour cream, milk, or cream cheese to the filling and avoid overbaking during the second bake.

Can you freeze twice baked potatoes?

Yes. Assemble them fully, freeze on a tray, then store in a freezer bag for up to 3 months. Bake from frozen at 375°F for about 30–35 minutes.

Why are my potato skins falling apart?

The potatoes may have been overbaked or scooped too aggressively. Leave a thin layer of potato attached to the skin to keep it sturdy.

What toppings work well on twice baked potatoes?

Popular toppings include cheddar cheese, bacon, green onions, sour cream, chives, and parmesan.

How long do you bake them the second time?

Bake stuffed potatoes at 375°F for 15–20 minutes, until heated through and the tops are golden.

Can I make them healthier?

Yes—use Greek yogurt instead of sour cream, reduce butter, and add ingredients like broccoli or spinach.

Cook with me!

Mini Twice Baked Potatoes

5 from 2 votes

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Prep Time30

Cook Time40

Total Time1 10

Servings:

Ingredients

24 oz. yellow creamer potatoes
¼ cup heavy cream
2 tbsp. Unsalted Butter melted
1 tbsp. Frontier Co-Op Herbs de Provence
1 tsp. Frontier Co-Op Himalayan Pink Salt
1 tsp. Frontier Co-Op Organic Black Pepper
½ tsp. Frontier Co-Op Organic Garlic Powder
½ tsp. Frontier Co-Op Organic Onion Powder
8 strips bacon fully cooked and finely chopped
3 tbsp. chopped fresh chives
1 cup grated cheddar
2 tbsp. Olive Oil

Instructions

Preheat oven to 450F.
Bring a large pot of water to a boil. Season generously with the salt. Add the potatoes to cook until a fork can easily be inserted into the centers of each, about 20-25 minutes. Drain using a strainer basket and let air dry until cool enough to work with.
Slice the potatoes in half at the longest point, then use a spoon to scoop out the very insides into a bowl. You want to leave at least ¼” border for easy assembling later.
Place the potato skins on a baking pan, then drizzle generously with the olive oil. Season with salt and black pepper. Bake until golden and crispy, about 10-15 minutes.
In the meantime, add the heavy cream and Frontier Co-Op spices to the potato bowl. Whisk until smooth. If desired, add more spices to taste.
Reserve 1/3 cup grated cheddar, 3 tbsp. chopped bacon, and 1 tbsp. chopped chives. Add the remaining of each to the potato bowl and mix until very well combined.
Scoop a generous dollop into the centers of each crispy potato skin.
Top with the reserved cheddar to bake in the oven 2-3 minutes, until melted.
Garnish with the reserved bacon and chives to enjoy warm!

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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