Okay okay okay, let’s talk about these yummy little bites. They are honestly the perfect little appetizer or side dish. They could be served however you like! Personally, I do both. They are so little and cute and the best finger foods! We love them and ate them all day long today.
Think of a regular twice baked (russet) potato… this is pretty much the same thing. The same flavors just minimized. Plus, the red potatoes are such a creamy/buttery potato… it’s even better than a russet potato!
I’m going to be completely honest with you, these take quite a lot of time to finish. About 2 hours. So be sure to set aside enough time to complete these. The process itself is so easy and simple but it’s very tedious. Carving out the centers of the potatoes and then stuffing them takes some concentration and patience. But once you get through that it’s smooth sailing. They will cook a good while but the outcome is so worth it!
Tip: When it comes to the “twice baked” part, I like to put them in a baking dish. This way the sides are tall and you can push them together real close so that they lean against each other. Otherwise, your potatoes will fall over and spill in the oven! I used a standard 9×13 and all the potatoes stayed upright.
Honestly, I could eat 10 of these things as a meal… but you could serve them with anything from steak to fish to hot dogs. Seriously, anything goes. Or even put them out before dinner as a tasty treat.
TWICE BAKED RED POTATOES
Prep time: 45 minutes
Cook time: 1 hour
Total time: 1 hour 45 minutes
Serves: About 35 bite sized potatoes
- 2 lbs petite red potatoes
- 6 pieces thick cut applewood smoked bacon, cooked and chopped small
- 1 scallion, thinly sliced
- 1 bunch chives, small chop
- 1.5 cups sharp white cheddar cheese, grated
- 6 tbsp butter, salted
- 1/4 cup half and half
- 1/4 cup sour cream
- 1/2 tsp ground black pepper
- 1 tsp kosher salted
- Preheat the oven to 450 degrees F.
- Wash and dry the potatoes. Place them on a baking sheet and then into the oven.
- Cook for about 30-40 minutes, or until potatoes are cooked through and tender to the touch. (This will differ depending on how large or small your potatoes are)
- Remove from the oven. Slice each potato in half so that you have two equal half circles.
- Carefully remove the insides of the potato but still leaving a semi-thick edge. (This is so that it doesn’t fall apart. Red potato skin is very fragile so this is important you leave a thick enough edge to hold the filling.)
- Place the inside of the potatoes into a bowl along with 5 pieces of bacon, scallion, 1 cup white cheddar, butter, pepper, salt, half and half, and sour cream. Mash with a potato masher until well combined.
- Now carefully place a dollop of the potato filling into the skin of the red potato. This works best with a smaller spoon. Repeat until all the potatoes are filled.
- Use a 9×13 baking dish to place the potatoes in. The potatoes should be back to back so that they lean on each other. This will help the potatoes to stand up and not spill out in the oven.
- Sprinkle the remaining 1/2 cup white cheddar cheese on top of the potatoes.
- Place the dish in the oven for 12-15 minutes, or until cheese is melted and the potatoes are hot all the way through.
- Remove from the oven and sprinkle with the remaining bacon pieces and chives.
- Serve hot and enjoy!