Best 10 Alouette Mini Baked Potatoes Recipes

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Welcome to the ultimate guide to cooking "alouette mini baked potatoes"! These bite-sized delights offer a burst of flavor and make for a perfect side dish or appetizer. Whether you're hosting a party or treating yourself to a cozy meal, this article will guide you through the best recipes and techniques to create the most delicious alouette mini baked potatoes. Get ready to tantalize your taste buds and impress your loved ones with this delightful dish!

Here are our top 10 tried and tested recipes!

MINI TWICE-BAKED POTATOES



Mini Twice-Baked Potatoes image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds medium Yukon gold potatoes (12 to 14 potatoes)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 teaspoon kosher salt
6 ounces bacon, chopped fine
1/3 cup panko breadcrumbs
1/4 cup chopped fresh chives
1/4 cup freshly grated Parmesan, plus 2 tablespoons
1/4 cup sour cream, at room temperature
2 tablespoons unsalted butter, melted
1 tablespoon heavy cream, at room temperature

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the potatoes on a rimmed baking sheet and toss with the olive oil and sprinkle with 3/4 teaspoon salt. Bake until a knife inserted into the potatoes goes in with little to no resistance, about 1 hour. Allow to cool slightly.
  • In a medium skillet, cook the bacon over medium-low heat until the fat is rendered and the bacon is crispy, about 10 minutes. Drain well and place half of the bacon into a bowl. Add the panko, 2 tablespoons chives and 2 tablespoons Parmesan. Mix to combine and set aside.
  • In another bowl, combine the sour cream, butter, heavy cream, the remaining bacon, 1/4 cup Parmesan, 2 tablespoons chives and 1/4 teaspoon salt. Set aside.
  • When the potatoes are cool enough to handle but still warm, cut off the top third of each potato. Remove the skin from the tops. Using a 1 teaspoon measure or a melon baller, scoop out some of the insides of the cooked potatoes, leaving 1/4-inch borders around the edges. This creates little boats. Place the scooped insides and the peeled tops of the potatoes in a medium bowl and mash using a potato masher or the back of a fork. Add the reserved bacon and sour cream mixture. Using a rubber spatula, mix together the filling until well combine. Spoon the filling back into the potato boats until slightly overfilled and mounded on top. Top with a sprinkling of the panko mixture and a drizzle of olive oil. Bake until the filling is heated through and the topping is golden brown, 10 to 12 minutes. Serve warm or at room temperature.

"ALOUETTE" POTATOES



This is a super easy, great tasting, make ahead side dish that looks like you spent a lot more time preparing than you actually do. Plus, most everything is done in advance. The times do not reflect the standing time of the potatoes.

Provided by Normaone

Categories     Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 (4 ounce) packages alouette spreadable cheese with garlic and herbs
12 large new potatoes, sliced 1/4 inch thick
2 shallots, diced finely
2 teaspoons chopped parsley
1 teaspoon chopped tarragon
5 tablespoons olive oil
2 tablespoons red wine vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
garnish-finely diced red bell pepper
garnish-finely diced yellow bell pepper

Steps:

  • Place potatoes in a large pot of lightly salted water and bring to a gentle boil.
  • Cook until potatoes are just tender.
  • Drain.
  • Place potatoes in a large bowl and add all ingredients except the"Alouette".
  • Mix well and transfer to a buttered 8x8 inch glass baking dish with 2 inch sides.
  • Press the potatoes with a spatula to make top as flat as possible.
  • Set aside for 2 hours at room temperature.
  • Preheat oven to 350^F.
  • Spread"Alouette" evenly over potatoes and bake 15 minutes.
  • Divide between plates.
  • Garnish with finely diced red and yellow bell peppers.

Nutrition Facts : Calories 368.1, Fat 11.6, SaturatedFat 1.6, Sodium 70.7, Carbohydrate 60.7, Fiber 7.5, Sugar 2.7, Protein 7.1

LOADED MINI BAKED POTATOES



Loaded Mini Baked Potatoes image

This hot potato salad has all the cheesy, fluffy richness of a loaded baked potato, which makes it a perfect side for grilled chicken or a big, juicy steak. Cook the bacon in the oven, then crisp the fingerlings on the same pan in the leftover rendered bacon fat. A squeeze of lemon to finish counters the richness of the potatoes, bacon and cheese.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 7

6 slices thick-cut bacon (about 8 ounces)
Kosher salt and freshly ground black pepper
2 pounds small yellow, red or purple fingerling potatoes, halved lengthwise
2 cups shredded sharp Cheddar
1/2 cup sour cream
2 scallions, thinly sliced
1 lemon, halved

Steps:

  • Position an oven rack in the top third of the oven and preheat to 375 degrees F. Line a rimmed baking sheet with parchment paper and arrange the bacon slices in a single layer on top. Bake until the bacon is golden brown and crispy, 15 to 20 minutes, flipping once halfway through. Transfer the bacon to a paper-towel-lined plate to absorb any excess fat and let cool. Crumble cooled bacon.
  • Discard the parchment and pour off the remaining excess bacon drippings from the baking sheet, leaving only a thin coating of fat on the baking sheet. Reserve the poured-off drippings. Increase the oven temperature to 450 degrees F.
  • Toss the fingerling potatoes with 2 tablespoons of the reserved bacon drippings, 1 teaspoon salt and 1/4 teaspoon pepper. Place the potatoes cut-side-down on the baking sheet in a crowded single layer. Bake until the potatoes just start to brown, 15 minutes, then flip and continue to bake until cooked through, golden brown and crisp, about 15 minutes more.
  • Remove the potatoes from the oven and place the baking sheet on a heat-safe surface. Use a spatula or wooden spoon to push the potatoes together so that they are all touching but remain in a single layer. Sprinkle the potatoes with the cheese and bacon, return to the oven and bake until the cheese is melted, 2 to 4 minutes.
  • Transfer the potatoes to a platter with a large spatula. Top with dollops of sour cream and the scallions. Finish by squeezing the lemon over the top. Serve hot.

MINI BAKED POTATOES



Mini Baked Potatoes image

These little appetizers are great for a small dinner party - they are cute and very easy to make. You can double the recipe with no problem - simply boil up extra potatoes and have extra toppings on hand. If you want the sour cream to look especially fancy, try using an icing decorator tube or simply put the sour cream into a ziploc baggie and cut a tiny hole in one corner. For a real splurge, omit olive and sprinkle with caviar instead. Prep time includes time to boil the potatoes.

Provided by HeatherFeather

Categories     Potato

Time 30m

Yield 24 serving(s)

Number Of Ingredients 7

12 very small red potatoes, boiled
1/2 cup sour cream
2 -3 tablespoons black olives, chopped
2 -3 tablespoons chives, chopped
2 -3 tablespoons crumbled cooked bacon, optional
salt and pepper
melted butter, optional

Steps:

  • Have potatoes cooked and ready to go- they should be warm, but cool enough to handle.
  • Slice potatoes in half crosswise.
  • Using a melon baller, scoop out a small portion of cooked potato flesh from each potato half.
  • Season to taste with some salt and pepper.
  • Fill each hole with a dollop of sour cream.
  • Sprinkle with chopped olives, chives, and bacon.
  • If you want extra decadence, drizzle a little melted butter into the hollows before adding sour cream.

ROASTED BABY POTATOES



Roasted Baby Potatoes image

Quick and easy recipe for roasted baby potatoes. Bake them at the same time as you cook your main dish! Can also be used as a quick appetizer! These were so good you don't even need butter or salt to taste. Made the mistake of having them done before the main dish and they were almost all gone by the time dinner started!

Provided by Jenny

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 25m

Yield 4

Number Of Ingredients 5

1 (24 ounce) bag unpeeled golden baby potatoes
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon chopped fresh rosemary, or to taste
sea salt and freshly ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
  • Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.

Nutrition Facts : Calories 193 calories, Carbohydrate 30.2 g, Fat 6.9 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 90.6 mg, Sugar 1.3 g

TWICE BAKED POTATOES WITH ALOUETTE CHEESE



Twice Baked Potatoes With Alouette Cheese image

Make and share this Twice Baked Potatoes With Alouette Cheese recipe from Food.com.

Provided by Corrinne J

Categories     Potato

Time 25m

Yield 4 potatoes, 4 serving(s)

Number Of Ingredients 7

2 medium baking potatoes
1 egg
1 pinch nutmeg
1/2 teaspoon chopped chives
1/2 cup alouette light garlic & herbs spreadable cheese
4 teaspoons bacon, pieces if desired*
1 green onion, thinly sliced, if desired

Steps:

  • Scrub and dry potatoes. Pierce with fork. Microwave on high for 8 to 10 minutes or until soft. Or bake at.
  • 350° F for 1 hour or until soft.
  • Cut potatoes in half. Scoop out flesh into medium bowl, leaving ¼ inch around edge of potato.
  • Mash with fork, or mix with a hand held mixer adding the egg, nutmeg, chives and Alouette until well mixed.
  • Spoon back into potato shells. Top with bacon.
  • Place on microwave-safe dish and microwave on high for 1 to 2 minutes or until thoroughly heated. Or place on oven-safe dish and bake 15 minutes at 350° F or until thoroughly heated.
  • Sprinkle with green onion.
  • *Look for real bacon pieces in the aisle with the salad dressings. Or you could fry 1 to 2 strips of bacon very crisp, drain and crumble.

MINI JACKET POTATOES



Mini jacket potatoes image

Bake up some new potatoes and top with soured cream and chives for a bite-sized, simple canapé

Provided by Sarah Cook

Categories     Buffet, Starter

Time 1h10m

Yield Serves 4-5 as a nibble, 8 with other canapés

Number Of Ingredients 5

500g bag new potato
1 tbsp olive oil
sea salt
75ml half-fat soured cream
small bunch chives , snipped

Steps:

  • Heat oven to 190C/170C fan/gas 5. Prick the potatoes with a fork, rub with the oil, then toss with sea salt. Arrange on a baking sheet and bake for 1 hr. Let the potatoes cool for 10-15 mins, then cut a small cross in the top of each and pinch the bases to open a little. Add a teaspoon of soured cream to each, a little freshly ground black pepper, and a sprinkling of chives. Serve straightway.

Nutrition Facts : Calories 133 calories, Fat 4.6 grams fat, SaturatedFat 0.5 grams saturated fat, Carbohydrate 19.6 grams carbohydrates, Sugar 2.4 grams sugar, Fiber 1.4 grams fiber, Protein 3.1 grams protein, Sodium 0.7 milligram of sodium

ULTIMATE TWICE BAKED POTATOES



Ultimate Twice Baked Potatoes image

I made these up years ago and have been making them ever since. They are always a big hit. These potatoes make a wonderful side dish for any meal and are terrific heated up the next day for lunch.

Provided by PONYGIRL64

Categories     Side Dish     Potato Side Dish Recipes     Twice Baked Potato Recipes

Time 1h30m

Yield 8

Number Of Ingredients 9

4 large baking potatoes
8 slices bacon
1 cup sour cream
½ cup milk
4 tablespoons butter
½ teaspoon salt
½ teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake potatoes in preheated oven for 1 hour.
  • Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
  • Bake for another 15 minutes.

Nutrition Facts : Calories 421.8 calories, Carbohydrate 29.3 g, Cholesterol 63 mg, Fat 29.5 g, Fiber 2.2 g, Protein 10.9 g, SaturatedFat 14.8 g, Sodium 537.1 mg, Sugar 3.2 g

MINI TWICE-BAKED POTATOES



Mini Twice-Baked Potatoes image

Made with butter and two kinds of cheese, these mini twice-baked potatoes topped with Creole-seasoned shrimp are an impressive appetizer.

Provided by Holly Haines

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 1h21m

Yield 6

Number Of Ingredients 10

6 slices bacon
1 ½ pounds baby potatoes
1 tablespoon vegetable oil
salt and ground black pepper to taste
3 tablespoons butter, melted
3 tablespoons mascarpone cheese
3 green onions, finely chopped
3 tablespoons shredded Cheddar cheese
½ pound shrimp, peeled and deveined
1 pinch Creole seasoning, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). (If using a countertop induction oven, preheat on the "Combo 3" setting).
  • Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces.
  • Toss potatoes with vegetable oil to coat; season with salt and pepper. Spread potatoes on a baking sheet.
  • Bake potatoes in the preheated oven until tender, about 30 minutes in the conventional oven and 20 minutes in the countertop induction oven. Cool potatoes until easily handled, about 5 minutes.
  • Slice off the top 1/4 of each potato lengthwise. Scoop flesh into a bowl using a melon baller or small spoon, leaving about 1/8 inch of flesh on the skin.
  • Mash melted butter and mascarpone cheese into the potato flesh in the bowl. Beat with a hand mixer until fluffy, about 30 seconds. Stir in bacon, green onions, and Cheddar cheese. Fill potato skins with potato mixture; return to the baking sheet.
  • Bake filled potatoes in the preheated oven until warmed through, about 5 minutes. Turn on the oven's broiler; broil potatoes until cheese is bubbly and browned, 3 to 4 minutes. Remove from the oven.
  • Season shrimp with Creole seasoning; transfer to a grill pan.
  • Grill shrimp over high heat until opaque, about 3 minutes. (If using a countertop induction oven, cook shrimp on the "Grill setting" until opaque, about 3 minutes.) Top each potato with 1 shrimp.

Nutrition Facts : Calories 286.7 calories, Carbohydrate 20.6 g, Cholesterol 96 mg, Fat 16.9 g, Fiber 2.7 g, Protein 13.6 g, SaturatedFat 8 g, Sodium 408.5 mg, Sugar 1.1 g

ALOUETTE MINI BAKED POTATOES



Alouette Mini Baked Potatoes image

Such an attractive side dish that makes an everyday meal look elegant, yet so quick and easy. Instead of roasting potatoes, you can cook in your microwave for about 8 min.

Provided by BakinBaby

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 (6 1/2 ounce) package alouette cheese garlic and herbs
2 dozen fingerling potatoes (very small)
6 slices bacon (fried crisp and finely chopped)
6 cherry peppers (finely diced)
1 tablespoon olive oil
1/4 teaspoon salt and pepper
2 tablespoons chives (chopped)
1/2 teaspoon lemon zest

Steps:

  • Toss potatoes in olive oil, salt and pepper; place on baking sheet; roast at 400 degree oven for 30 minute.
  • Meanwhile, make Gremolata: dry peppers, finely chop, combine with chives, bacon and zest; set aside.
  • Let potatoes cool slilghtly, cut small slit into potatoes, pinch to open, fill with 1/2 teaspoons cheese spread and top with Gremolata.
  • Serve hot with your favorite meat.

Nutrition Facts : Calories 112.4, Fat 9.1, SaturatedFat 2.3, Cholesterol 8.2, Sodium 106.2, Carbohydrate 6.1, Fiber 1.1, Sugar 3.6, Protein 2.7

Tips:

  • Choose the right potatoes: Small, round potatoes like baby potatoes or new potatoes are best for this recipe.
  • Scrub the potatoes well: This will help to remove any dirt or debris.
  • Prick the potatoes with a fork: This will help the potatoes to cook evenly.
  • Toss the potatoes with oil and seasonings: This will help to give the potatoes a crispy skin and flavorful interior.
  • Bake the potatoes at a high temperature: This will help to create a crispy skin.
  • Serve the potatoes immediately: This is when they are at their best.

Conclusion:

Alouette Mini Baked Potatoes are a delicious and easy-to-make side dish that can be enjoyed by people of all ages. They are perfect for busy weeknights or for special occasions. With a few simple ingredients and a little bit of time, you can create a dish that will be sure to impress your friends and family.

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