Mini Twice Baked Potatoes
Mini Twice Baked Potatoes are baked to perfection then loaded with bacon, green onions and cheese. All the yummy things you need for a side! These mini twice baked potatoes are the perfect side companion to serve with Barber Foods Breaded Raw Stuffed Chicken Breast!
Life’s been super crazy lately. When ever it’s crazy busy I hate to be in the kitchen forever cooking dinner. Plus we have soccer practice twice a week and that doesn’t get us home much before 9pm. So, when life gets busy for us we like to make no fuss, easy meals just like this one.
Last week sometime I had to come up with dinner, but I just didn’t feel like being in the kitchen that night. I remember Sean saying let’s go out, but we had already eaten out once, ok twice that week and I wanted to be good and make dinner.
Since I didn’t plan on making dinner I didn’t have anything on hand. But then I remembered buying these Barber Foods Breaded Raw Stuffed Chicken Breast last week at Smiths Grocery Store. And since I always have potatoes on hand, I knew that both of those would make the perfect dinner.
What I didn’t anticipate was loving it so much. Why is it that the meals you throw together turn out to be the best ones ever? And why is it that the meals you spend forever on turn out blah? I’ll never understand that.
This meal turned out great and will continue to be a regular on our weekly menu. There are only four simple steps to cook the chicken. You heat the oven up, take the chicken out of the package, cook and cool. I recommend starting the twice baked potatoes first. While the potatoes are cooling put the chicken in to cook. Then the last 10-15 minutes, add the potatoes in with the chicken and finish cooking the twice baked potatoes. Voila you have dinner on the table ready to go within 40 minutes.
These Mini Twice Baked Potatoes shouldn’t take you long at all to make. You’ll probably realize that you have most of the items on hand. You’ll need some basic ingredients to make these cute little guys such as:
- Sour cream
- Heavy cream
- Shredded cheese
- Cream cheese
- green onions
Get the Recipe: Mini Twice Beaked Potatoes
- 8 small white potatoes
- 1 tbsp olive oil
- 1/2 cup shredded cheddar cheese
- 2 ounces cream cheese
- 1/4 cup sour cream
- 1 tbsp heavy cream or milk
- 2 tbsp green onions
- 1 tbsp melted butter
- 2 strips bacon, cooked & crumbled
- season with salt and pepper
- Top with more sour cream,, green onions and bacon
- Preheat oven to 425
- Wash and dry potatoes. Rub all potatoes with olive oil. Place potatoes on a baking sheet and bake for 20-25 minutes, until fork tender
- Cut off a small portion at the top and scoop out potatoes without breaking the skin. Place in a bowl and add remaining ingredients to a bowl and mix thoroughly.
- Scoop potato mixture into potato skin and bake for 10 minutes.
- Let sit 5 minutes, then top with toppings and enjoy!
This post was sponsored by Barber Foods Breaded Raw Stuffed Chicken Breast. All opinions and expressed opinions are my own.