Bite-Size Twice Baked Potatoes

Bite-Size Twice Baked Potatoes via. Birdie Shoots

If there's one thing in the food realm that seems to always spark my interest, it's mini food! Everything from tiny tacos to mini pop tarts, yes they're a thing! My fasciation must have got the best of me because, I finally had enough of pinning cuteness and actually cooked something.  As a lover of all things carbs, I'm certainly no stranger to the twice baked potato. I mean, whats not to love about a creamy, pillowy pocket of goodness and toppings?

I set out to make these "bite size" as an appetizer for Super Bowl, and apparently they were pretty good because I ended up having to steal a few from the table to shoot! I will say that making these do take a bit of time, but the end result will have you up for hostess of the year ;)

Bite-Size Twice Baked Potatoes via. Birdie Shoots
Bite-Size Twice Baked Potatoes via. Birdie Shoots


  • 24 baby Yukon Gold or red potatoes (2 to 2-1/4 lb.)

  • 2 tbs. olive oil

  • 2 tsp. chopped fresh thyme

  • Kosher salt and freshly ground black pepper

  • 3 oz. bacon (about 3 thick slices), cooked until crispy and crumbled

  • 1/2 C thinly sliced fresh chives

  • 1/2 C sour cream

  • 1/2 C coarsely grated parmigiano-reggiano ( don't settle for cheese in a container!)

Heat the oven to 425°F. Put potatoes on a large baking sheet and toss with olive oil. Sprinkle  1 tsp.  thyme, 1 tsp. salt, 1/2 tsp. pepper, and toss again. Bake the potatoes until tender when pierced with a skewer, about (20-25 minutes.) Remove from oven and let rest until cool enough to handle, around 10 minutes. 

Carefully hollow out each potato, to do this begin by slicing off the top; use a melon baller to scoop out most of the flesh inside, transferring it to a large bowl. Discard the tops.
Mash the potato flesh with a masher, then combine it with the bacon, 1/3 C chives, sour cream, 1/3 Parmigiano-Reggiano and the remaining thyme, salt, and pepper. Taste, and add additional seasoning if needed. Crank oven up to 450°F.

Using a small teaspoon fill the hollowed potatoes with the mixture; it should puff out of the potato. Sprinkle remaining cheese on top. Return the potatoes to your preheated oven and bake until the filling heats through, 8-10 minutes. Sprinkle with the remaining chives and serve warm.