Rating: 3.42 stars
45 Ratings
  • 5 star values: 8
  • 4 star values: 13
  • 3 star values: 16
  • 2 star values: 6
  • 1 star values: 2

Serve up these bite-size twice-baked potatoes for an easy and unique side dish.

Everyday Food, June 2008

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Recipe Summary

prep:
15 mins
total:
1 hr
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees. Cut a thin slice off the bottom of each potato half so they rest flat. On a rimmed baking sheet, toss with oil; season with salt and pepper, and arrange bottom side down. Bake until tender, 30 to 35 minutes. Let cool on sheet.

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  • When cool enough, scoop out about a teaspoon from the center of each potato into a medium bowl. Add sour cream and chives, and mash; season with salt and pepper. Stuff potatoes with filling. (To store, refrigerate stuffed potatoes on a rimmed baking sheet, up to 1 day.)

  • Bake potatoes at 450 degrees until lightly browned, about 15 minutes. Garnish with chives.

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Reviews (3)

45 Ratings
  • 5 star values: 8
  • 4 star values: 13
  • 3 star values: 16
  • 2 star values: 6
  • 1 star values: 2
Rating: Unrated
01/18/2009
I agree with the other comment that these were easy and so cute. Even though I overcooked them a bit, they were still at hit.
Rating: Unrated
12/30/2008
Made these for an 80th birthday party brunch. Adorable and delicious! Filling can include anything you like; mine had cheese and bacon.
Rating: Unrated
08/05/2008
This recipe is ideal because it takes less time then the larger potato variety. It was easy, everyone loved them. I think I'll make as an appetizer for football parties this fall.
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