Provided by Giada De Laurentiis
Categories side-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
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.
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iris G8
[email protected]These mini twice-baked potatoes were a bit time-consuming to make, but they were worth it. They were so delicious and everyone at my party loved them.
Adenike Boluwade
[email protected]I had a hard time making these mini twice-baked potatoes in my oven. They cooked too quickly and they were a bit overdone.
Sunny boys tv
[email protected]These mini twice-baked potatoes were a bit too salty for my taste. I would have liked them to be more balanced.
AHAD ENGINEERING SEVICES
[email protected]I'm not a vegetarian, but I really enjoyed these mini twice-baked potatoes. They were so flavorful and I loved the crispy topping.
Sk rabiul Islam
[email protected]These mini twice-baked potatoes were the perfect size for a party appetizer. They were easy to make and they were a hit with everyone.
Yuraj Babu
[email protected]I had a hard time finding all of the ingredients for this recipe. I had to substitute a few things and it didn't turn out as well as I hoped.
tiger 009
[email protected]These mini twice-baked potatoes were a bit disappointing. They were not as flavorful as I expected and they were a bit dry.
Riman Khan
[email protected]I've made these mini twice-baked potatoes several times and they're always a hit. They're so easy to make and they're always delicious.
Rugeed Comedy
[email protected]These mini twice-baked potatoes were a bit time-consuming to make, but they were worth it. They were so delicious and everyone at my party loved them.
Mah K
[email protected]I had a hard time making these mini twice-baked potatoes. The instructions were not very clear and they turned out a bit mushy.
Suleman Sam
[email protected]These mini twice-baked potatoes were a bit bland for my taste. I would have liked them to be more flavorful.
Janesar Khan
[email protected]I'm not a big fan of twice-baked potatoes, but these mini ones were actually really good. They were the perfect size and they were so flavorful.
Mujahid bhai
[email protected]These mini twice-baked potatoes were a hit at my party! Everyone loved them and they were so easy to make.
Lasantha Janaka
[email protected]I loved how easy these mini twice-baked potatoes were to make. They were also really delicious and my family loved them.
Ram Das Mandal
[email protected]These mini twice-baked potatoes were absolutely delicious! They were so easy to make and they were the perfect side dish for our dinner.