Twice Baked New Potatoes
Elevate your appetizer game with these irresistible Twice Baked New Potatoes—perfectly crispy on the outside, creamy and flavorful on the inside. This crowd-pleasing recipe transforms tender, oven-roasted new potatoes into delightful bite-sized treasures stuffed with a rich blend of sour cream, cheddar cheese, crispy bacon, and fragrant garlic. Topped with a golden, bubbly cheese layer and a sprinkle of fresh chives, these savory bites are as visually stunning as they are delicious. With simple ingredients and a straightforward method, these potatoes are great for holiday parties, game day gatherings, or an elevated side dish to complement any meal. Ready in just an hour, they’re a hassle-free yet gourmet addition to your table. Keywords: twice baked potatoes, stuffed potatoes, new potatoes, cheesy potatoes, party appetizers, loaded potatoes.
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Recipe Information
Ingredients
- 16 small new potatoes
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 0.5 cup sour cream
- 1 cup shredded cheddar cheese
- 0.25 cup bacon, cooked and crumbled
- 2 tablespoons chives, finely chopped
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Wash the new potatoes thoroughly, then dry them with a kitchen towel.
Place the new potatoes on the prepared baking sheet and drizzle them with olive oil. Use your hands to ensure they are evenly coated.
Bake the potatoes in the preheated oven for 25 minutes or until they are tender when pierced with a fork.
Remove the potatoes from the oven and let them cool enough to handle, about 10 minutes.
Using a small knife, carefully cut off the top third of each potato. Scoop out the insides with a teaspoon, leaving a thin shell intact. Place the potato scooped flesh into a mixing bowl.
To the mixing bowl, add butter, sour cream, shredded cheddar cheese, crumbled bacon, garlic powder, salt, and black pepper. Mash together with a fork or potato masher until smooth and creamy.
Spoon the mashed mixture back into the potato shells, mounding slightly on top to create a dome shape.
Place the filled potatoes back onto the baking sheet. Sprinkle with additional shredded cheddar cheese if desired.
Bake the potatoes again in the oven for 15-20 minutes, or until the tops are golden and the cheese is bubbly.
Remove the potatoes from the oven, garnish with chopped chives, and serve warm.
Nutrition Facts
Calories |
290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 342 mg | 15% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 2.6 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 133 mg | 10% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 878 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
