Twice-Baked Potato Minis

Makes 12

12 baby red potatoes

2 tbsp. Kowalski's Extra Virgin Olive Oil

1 tsp. kosher salt

3-4 tbsp. milk

1/4 cup plus 1 tbsp. fancy shredded Cheddar cheese, divided

1 bunch green onions, thinly sliced

2 tbsp. cooked crumbled bacon

1 tsp. finely chopped fresh Italian parsley


Cut a slice off both ends of each potato; place in zipper-closure food storage bag with olive oil and salt. Seal bag; toss potatoes in bag to evenly coat with oil and salt. Remove potatoes from bag and arrange in mini muffin pans; bake in a preheated 450° oven (30 min.). Cool potatoes; with small measuring spoon, scoop cooked potato out of each shell. Continue baking shells in mini muffin pans (15 min.). In a medium bowl, mix cooked potato with milk, 1/4 cup cheese, onions and bacon. Spoon filling into another zipper-closure food storage bag. Snip off corner of bag; pipe filling evenly into potato shells. Bake in a preheated 425° oven until tops are browned (15-20 min.); sprinkle remaining cheese and parsley over potatoes. Serve hot.

Note: Mary Anne Kowalski loves this recipe without the cheese.