Sharon’s Mini Classic Twice-Baked Potatoes


Note from Pam: Here’s one more of our original videos from a year ago. Here, Sharon demonstrates her Mini Classic Twice-Baked New Potatoes, another great Super Bowl finger food. Sharon says…

I’m not a huge football fan, so for me, the Superbowl is all about the food. These tiny twice-baked potatoes are fun, finger-friendly, and add a little something special to your line-up. I won’t tell anyone if you add a little crumbled bacon…

Sharon's Mini Classic Twice-Baked Potatoes
Serves: Makes 2 dozen
  • 2 dozen small red new potatoes (1½ pounds to 2 pounds)
  • 2 teaspoons oil, your choice
  • Kosher salt and ground black pepper
  • 2 tablespoons each:  butter and thinly sliced scallion greens
  • ¼ generous cup each: (light) sour cream and grated sharp cheddar cheese
  1. Adjust oven rack to center position and heat oven to 450 degrees. Toss potatoes, oil, and ½ teaspoon salt in a medium bowl. Set potatoes on rimmed baking sheet; bake until just tender 20 to 25 minutes.
  2. Remove from oven and when cool enough to handle, use a melon baller to remove as much flesh as possible, leaving a sturdy shell. If necessary, microwave potato flesh to warm. Mash in salt and pepper to taste, along with butter, scallions, sour cream, and cheese. Fill potato shells with potato mixture (can be covered and left at room temperature up to 2 hours or refrigerated overnight).
  3. Return to oven to bake until heated through, about 10 minutes. Serve.


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