Friday, April 2, 2010

Easter Brunch: Twice Baked Mini Potatoes

This recipe is a brunch favorite at our house and most of these yummy potatoes are usually gone before the table is even set! This is the recipe I follow when making them, but you can add any other ingredients you like. Enjoy!

Twice Baked Mini Potatoes

  • 4 slices center-cut bacon
  • 24 small potatoes, washed and dried (about 1- 1 1/2 in in diameter)
  • 1/4 cup olive oil
  • 1/4 cup milk
  • 1/2 stick butter
  • 1/4 cup sour cream
  • 1/2 cup extra-sharp cheddar cheese, shredded
  • Salt and freshly ground black pepper
  • 1/4 cup chives or green onions, snipped
Pre-heat the oven to 350°F.

In a small saute pan over medium-high heat, cook the bacon until crispy. Cool and then chop.

Place the potatoes in a bowl and drizzle with olive oil, salt and freshly ground black pepper.

Bake in the oven on a cookie sheet for 45-60 minutes until they are cooked through; you may have to rotate the pan so they brown evenly.

Remove from the oven. When cool enough to handle, cut in half. Using a small teaspoon or melon baller, scoop out the inside of each potato half, leaving a small border from the edge. Remove all the potato "guts" and place in a medium size mixing bowl. To the bowl, add the milk, butter, sour cream, cheese, reserved bacon, chives, salt and freshly ground black pepper. Mix to combine.

Place filling in a Ziploc bag, snip the end of one corner (use like a pastry bag) and divide the filling among all the hollowed-out potatoes. Using the same cookie sheet you roasted them on(or you can bake them in a small muffin pan, to prevent them from tipping over), bake the potatoes in the oven until the tops are golden brown. Remove from oven and serve.


Anonymous said...

WOW..this looks yummi!!! See you Saturday!


Adriana said...

Thanks Sohemia, I'll see you Saturday!

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