I have been flooding your inbox with sweet treats, so I thought that I would take a detour and throw an appetizer your way. Really this recipe can be an appetizer, or a side dish. You may just find your new favorite Christmas potato recipe today. They are easy to eat, they aren’t messy, they are just a few bites, but they can be casual, or sophisticated. They are super versatile, and I can’t lie, they are so, so yummy. And if you want to add extra toppings, the options are truly endless.
I am truly a sucker for anything potato, and there are a million ways you can make them, but one of my all-time favs is twice baked potatoes. They just take potatoes to the next level in my opinion. I don’t make them very often, and I always wonder why. Prep time is super quick (If you are making the baked potatoes in the microwave before scooping them.) and they are just loaded with yum. And if you follow me at all, you know that I love small versions of the real deal. So, if twice baked potatoes are good, twice baked potato bites are even better! I made this recipe incredibly basic, but you could top these babies with a little bit of chili, green onions, chives, jalapeños, you name it!
As you read through the ingredient list you may be a little surprised by one of the ingredients. When I was a kid my mom put sugar in, and on, everything. It went on carrots, in sweet corn and peas, sweet potatoes, you name it. While I didn’t care for it on any of the veggies, it took potatoes to a new level. Sadly, back then, my mom was just using regular sugar. Without realizing it she was really setting all of us up for dietary failure. But 40 years ago, no one really knew what they know now. I added a bit of Sugar 2.0 to these bad boys. It doesn’t make them overly sweet, it just kicks up the flavor a notch and creates a blended taste with the other ingredients. You won’t really realize it is in there, unless you leave it out. And seriously, how can you go wrong? Half the sugar with fiber. Win!
You can absolutely cook the potatoes in the oven if you prefer, but I cooked mine in the microwave. Wash them, poke a few holes in them with a fork, and toss them in the microwave for about 6 minutes, until they are soft. When you take them out let them sit for a few minutes before you scoop them out so that you don’t burn your fingers. When you do scoop them out, leave just the tiniest bit of potato on the peel to give it some body, or it will fall apart. And make sure you cut them into fours before you scoop, or you will never be able to cut them and have them stay in one piece. Because of adding ingredients to the potatoes, you may have 1-2 Tablespoons of filling leftover depending on how full you want to fill the shells. Serve them hot, or serve them cold, as an appetizer, or a side dish, just serve them! Then you can sit back, relax, and enjoy!
What is your favorite twice baked potato toppings?
Twice Baked Potato Bites
By Angie Gouchenour
2 medium baked potatoes (See notes above) (longer and thinner are better than short and fat)
¼ teaspoon salt
Dash of pepper
1 teaspoon Sugar 2.0
½ cup sour cream
½ cup shredded sharp cheddar cheese
1 piece of bacon crumbled
Garnish with sour cream and parsley optional
Bake your potatoes in the oven, or in the microwave until soft (See notes above)
Preheat oven to 350 f
Cut each potato in half lengthwise and then in half widthwise
Gently scoop out the potato leaving a small amount of potato attached to the skin and place them on a cookie sheet covered in parchment paper
In a medium bowl combine the potato, salt, pepper, and sour cream with a fork; mash until creamy
Stir in the cheese
Scoop the mixture evenly back into the hollowed-out potato skins
Sprinkle with bacon over each filled skin
Cook in the preheated oven for 30 minutes
Turn the broiler on high for 2-3 minutes before removing them from the oven to brown the potatoes and crisp the bacon
Remove and serve
Store leftovers in a sealed container in the refrigerator for up to 5 days