Twice-Baked Potato Minis
Ingredients
12
baby red potatoes
2 tbsp.
Kowalski's Extra Virgin Olive Oil
1 tsp.
kosher salt
3-4 tbsp.
milk
¼ cup plus 1 tbsp.
Kowalski's Fancy Shredded Cheddar Cheese, divided
1 bunch
green onions, thinly sliced
2 tbsp.
cooked and crumbled Kowalski's Bacon
1 tsp.
finely chopped fresh Italian parsley
Directions
- Preheat oven to 450°.
- Cut a slice off both ends of each potato. Place potatoes in a zipper-closure food storage bag; toss with oil and salt to evenly coat.
- Arrange prepared potatoes in a mini muffin pan, one potato per well.
- Bake in preheated oven for 30 min.; let cool.
- Using a small measuring spoon, scoop cooked potato out of each shell and into a medium mixing bowl.
- Continue baking shells in mini muffin pan for 15 min.
- While shells bake, mix cooked potato with milk, ¼ cup cheese, onions and bacon; spoon filling into another zipper-closure food storage bag.
- When potatoes shells are done cooking, remove from oven; reduce oven temperature to 425°.
- Snip off a corner of the bag with the potato mixture; pipe filling evenly into potato shells.
- Bake filled potato shells in the preheated oven until tops are browned (15-20 min.).
- Sprinkle remaining cheese and parsley over potatoes; serve hot.
Tasty Tip:
- Mary Anne Kowalski loves this recipe without the cheese, too!
