Twice-Baked Potato Minis

Moderate
Makes 12
Gluten-Free
Ingredients: 
  • 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
Instructions: 

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.