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Tiny Twice-Baked Potatoes

  • Prep Time: 45 minutes
  • Cook Time: NA
  • Servings: 8

Ingredients

  • 2- 1.5 lb. bags Klondike Gourmet® Yellow Skin, Golden Fleshed Potatoes
  • 2 tbsp. olive oil
  • Garlic salt
  • 2 tbsp. fresh oregano
  • 2 tbsp. fresh basil
  • 2 cloves garlic, minced
  • 4 oz. mushrooms, minced fine
  • ½ lb. bacon, cooked until crispy, crumbled
  • 6 tbsp. fresh chives, thinly sliced
  • ½ c. sour cream
  • ½ c. grated cheese

Preparation Steps

  1. Heat oven to 425°F. Toss the potatoes with olive oil. Sprinkle with garlic salt. Bake the potatoes until tender, 20-25 minutes. Remove from oven and cool until able to handle.
  2. Hollow out each potato. Start by slicing the top off each potato. Using a small scoop, spoon, or melon baller, scoop out the flesh and place it in a bowl. Discard the tops.
  3. Mash the reserved flesh and combine with oregano, basil, garlic, mushrooms, bacon, 4 tbsp. of chives, and sour cream. Season with salt and pepper, to taste.
  4. Using a small spoon, fill the hollowed potatoes, mounting the filling on top of the potatoes. Sprinkle with cheese.
  5. Increase the temperature of the oven to 450°F. Bake potatoes for 10-15 minutes or until the filling is heated. Sprinkle with remaining chives and serve.