Mini Twice Baked Potatoes
I was at my favorite tavern with friends and I was trying to figure out what to bring for the Sunday football game. Some asked how do you make twice baked potatoes. I described it to them and thought why not make an appetizer version for Sunday. Everyone thought it was a great idea and they were a hit.
Ingredients
4 pounds yukon gold potatoes12 ounces sour cream2 teaspoons seasoned salt1 1/2 teaspoons pepper
6 ounces shredded cheddar cheese
6 slices bacon, cooke crispy and crumbled
Directions
In a 400 degree oven, bake potatoes for 45 minutes or until fork easily goes to center of potato. Cut in half lengthwise. Scoop out center of potatoes and place in a bowl. Place potato skins on a baking sheet.
Add sour cream, salt, and pepper to potatoes in bowl. Mash with a potato masher until mixture is smooth.
Add cheddar cheese to potato mixture. Mix gently with a spoon. Add bacon to potato mixture. Mix gently with a spoon.
If the potato skins are larger than 2 or 3 bites, cut them in half. Add potato mixture into each of the potato skins. Bake at 350 for 25 minutes.
Nutrition FactsServings: 16Amount per serving Calories 160% Daily Value*Total Fat 11g 14%Saturated Fat 6g 30%Cholesterol 28mg 9%Sodium 436mg 19%Total Carbohydrate 8.9g 3%Dietary Fiber 0.6g 2%Total Sugars 0.4g Protein 6.9g
Vitamin D 1mcg 6%Calcium 109mg 8%Iron 1mg 3%Potassium 265mg 6%*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.