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Mini Twice Baked Potatoes

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I made these potatoes for my friend’s Memories Illustrated party.  They were a big hit!!  Read about the party here.

Mini Twice Baked Potatoes

Printable Recipe

1 lb. gourmet red potatoes (about 1- 1 1/2 in in diameter)
1 c. medium cheddar, finely grated
4 oz. cream cheese, room temperature
2 Tbsp fresh parsley, finely minced
salt and pepper to taste
2 Tbsp half and half

Place steam insert over large stockpot and bring to a boil over medium heat.  Wash potatoes and halve length wise, cutting an additional bit from the bottom so that the half can stand on its own.  Place potatoes into steam insert and cook, covered, until fork tender, about 20 mins.

Meanwhile, place cheddar, cream cheese, and parsley into medium bowl, stirring to combine completely.  Let potatoes slightly cool and using a mellon baller, scoop out main portion of each potato half, leaving a solid shell. Place scooped out potato into bowl with cheese mixture.

Once all potatoes are completed mix scooped potato and cheese mixture thoroughly until as smooth as possible.  Add half and half to smooth mixture and salt and pepper to taste.

Preheat oven to 375 degrees and prepare baking sheet. Place potato sheels onto baking sheet. Using pastry bag or plastic sandwich bag with end snipped, pipe mixture into potato shells.

Bake filled potatoes until heated through and just browning on top.

Source: Good Things Catered

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Comments

  1. Hi

    How many potatoes does this make approx? Thanks

    • Hi Cheri,

      It’s been a while since I last made these, but I believe it made about 24 – 30. You can easily adjust the recipe to the amount you need as the measurements are very versatile and do not have to be exact. For example, if you use a bigger bag of the small red potatoes (rather than the 1 lb), then just add a little more of each ingredient for the filling. Likewise, a little less if you use a smaller bag. You really can’t go wrong. The worst thing that can happen is you end up with a little bit of leftover filling. :)

  2. Have you ever tried to make these ahead of time and then reheat them? If so, what temperature would you reheat them at. My future daughter-in-law wants me to make these for her wedding (I’m doing the cooking) for about 50 people.

    • You could freeze them, then reheat. I haven’t tried it myself, so not completely sure of the temperature/time, but I would try the same 375 temperature (even place them in their while it’s preheating). Give it a practice round, of course, before the wedding. :)

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