It’s Party Time And Twice Baked Mini Potato Appetizers


‘Tis the season for holiday parties. There’s the annual pot luck lunch at work , drinks with friends, family dinners, church holiday suppers, and community breakfasts with Santa. Not to mention all the baking that is going on! Have mercy!


During this season of eating and drinking, drinking and eating, it’s only natural that you would have to loosen your belt an extra notch, or two. Or three. Oh, never mind the belt, just go put on your yoga pants.


There will be pies and cakes, cookies and ribbon candy, and too many calories to count. There will be eggnog with extra rum, margaritas with extra tequila, and hot toddies with extra Todd. (wink wink)


There will be lights, and tinsel,  ornaments and wreaths. There will be wrapping paper, ribbons and bows, and way too many gifts under the tree.


There will be little black dresses and  4″ heels sliding around on the frozen tundra.  There will be music and dancing, and snuggling with that special someone in front of the fire.

I hope you enjoy every part of the holiday season.

Twice Baked Mini Potato Appetizers

Prep Time: 1 hour, 30 minutes

Cook Time: 15 minutes

Yield: 36

Twice baked mini potato appetizers can be assembled a few hours in advance and simply popped into the oven just before your guests arrive.


  • 3 strips bacon
  • 36 Mini Potatoes - I used a combination of Something Blue and Baby Boomer mini potatoes from The Little Potato Company
  • 1-1/2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 - 3 large russet potatoes
  • 1-1/2 tablespoons butter
  • 2 tablespoons cream cheese
  • 2 tablespoons milk
  • 1-1/2 tablespoons sour cream
  • 1/4 cup grated sharp/old cheddar cheese
  • 1/8 cup Parmesan cheese
  • salt and pepper to taste
  • chives, very finely chopped


Preheat the oven to 350 F.

Use scissors, or a very sharp knife, to cut the bacon into tiny pieces. In a small frying pan, fry the pieces until crispy. Remove from the pan, drain, and set aside.

Add the mini potatoes to a large bowl with the olive oil, salt, and pepper. Stir to coat the potatoes. Pour the potatoes onto an unlined baking sheet. Bake for 30 - 40 minutes or until the potatoes are cooked through, stirring once. Remove from the oven and set aside to cool.

At the same time, wash the russet potatoes. Pierce the skin with a fork and bake alongside the mini potatoes. These will take a little bit longer to bake depending on the size of the potatoes, approximately 50 to 60 minutes. To test for doneness, lightly squeeze the potato between your thumb and forefinger and if it indents easily then the potato is done. Once cooked through, remove the potatoes from the oven and slice them in half. Scrape the inside of the potato away from the skin and add it to a medium bowl. Add the butter, cream cheese, milk, sour cream, cheddar cheese, and Parmesan cheese. Use an electric mixer to mix all of the ingredients together until smooth and the cheese is completely melted. Season to taste with salt and pepper. Add the potato mixture to a pastry bag fitted with a small star tip. (This step is optional, but it adds a more decorative finish to the presentation.) Set aside.

The mini potatoes will need to be cut in order to stand upright without falling over. Find the side of the potato that is the most even and straight. Take a small slice off so that it will sit straight. Take a slightly larger slice off the other end to make an even surface for piping the potato/cheese mixture. Pipe the potato/cheese mixture on top of each mini potato. If you're not using a pastry bag and tip, you can simply use a spoon to make a small mound of potato/cheese mixture on the top of each. Sprinkle with finely chopped chives and a few pieces of bacon.

Before serving, bake for 15 minutes at 350 F until heated through.


Original Recipe by My Friend's Bakery 2014

The good folks at The Little Potato Company sent me some delicious potatoes to try, but all opinions are 100% my own.

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