I have to admit that I had a hard time taking pictures of these Mini Loaded Twice Baked Potatoes because all I wanted to do was eat them – and as soon as I was done I devoured them, all of them!

The great thing about these Mini Loaded Twice Baked Potatoes is that they can be made for a party as an appetizer or finger food, or you could just do what I did and eat them all by yourself.

What you’ll need:

Melon Baller

8 mini Potatoes

½ tablespoon Butter

1 heaping teaspoon Sour Cream + more for topping

1 dash Salt

1 dash Pepper

1 dash Garlic

1 dash Garlic Powder

1 dash Season All

1 dash Regas Restaurant Au Naturall Pure Seasoning – optional

1 tablespoon shredded cheese + extra for sprinkling – use your favorite or whatever is on hand

McCormick, Bac’n Pieces, Bacon Bits – they are vegetarian!

First, preheat the oven to 425° then clean and boil the potatoes until they are tender – a knife should easily be able to cut through the potato.

Remove the potatoes from the water and let cool for a few minutes before cutting the potatoes lengthwise.

Using a Melon Baller, scoop out the inside of each potato – be careful not to scoop to low or you might accidently slit the skin at the bottom – placing the scooped out potato into a bowl.

Once all of the potatoes have been cut and scooped place the potato skins to the side for later use.

Add ½ tablespoon of butter to the potatoes and mash them with a fork or potato masher until there are no more clumps – unless of course you like little clumps. Then add 1 heaping teaspoon of sour cream, 1 dash salt, 1 dash pepper, 1 dash garlic powder, 1 dash season all, 1 dash Regas Restaurant Au Naturall Pure Seasoning, and 1 tablespoon of shredded cheese.

Mix all of the ingredients and use the Melon Baller to evenly scoop the mashed potatoes into the potato skins.

Place the loaded potatoes unto a foil lined cooking sheet sprayed with oil and bake until the tops begin to look golden – about 10-15 minutes.

Remove the potatoes from the oven and sprinkle a little extra cheese on each potato while they are still hot.

Top with your favorite potato toppings and enjoy! I love sour cream and McCormick, Bac’n Pieces, Bacon Bits, however sautéed mushrooms and onions would be good too.

Mini Loaded Twice Baked Potatoes

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Ingredients

Scale

Melon Baller
8 mini Potatoes
½ tablespoon Butter
1 heaping teaspoon Sour Cream + more for topping
1 dash Salt
1 dash Pepper
1 dash Garlic
1 dash Garlic Powder
1 dash Season All
1 dash Regas Restaurant Au Naturall Pure Seasoning – optional
1 tablespoon shredded cheese + extra for sprinkling – use your favorite or whatever is on hand
McCormick, Bac’n Pieces, Bacon Bits – they are vegetarian!

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Instructions

First, preheat the oven to 425 then clean and boil the potatoes until they are tender – a knife should easily be able to cut through the potato.
Remove the potatoes from the water and let cool for a few minutes before cutting the potatoes lengthwise.
Using a melon baller, scoop out the inside of each potato – be careful not to scoop to low or you might accidently slit the skin at the bottom – placing the scooped out potato into a bowl.
Once all of the potatoes have been cut and scooped place the potato skins to the side for later use.
Add ½ tablespoon of butter to the potatoes and mash them with a fork or potato masher until there are no more clumps – unless of course you like little clumps. Then add 1 heaping teaspoon of sour cream, 1 dash salt, 1 dash pepper, 1 dash garlic powder, 1 dash season all, 1 dash regas, and 1 tablespoon of shredded cheese.
Mix all of the ingredients and use the melon ball to evenly scoop the mashed potatoes into the potato skins.
Place the loaded potatoes unto a foil lined cooking sheet sprayed with oil and bake until the tops begin to look golden – about 10-15 minutes.
Remove the potatoes from the oven and sprinkle a little extra cheese on each potato while they are still hot.
Top with your favorite potato toppings and enjoy! I love sour cream and McCormick’s Bac’n Pieces, however sautéed mushrooms and onions would be good too.