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Mini Smoked Twice Baked Potatoes

Contributed By: joann | See all of joann's recipes
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Active Time:  40 Minutes
Total Time:  1 Hour 50 Minutes
  48 potato halves
A hit at any party. A creamy, smokey, delicious bite sized classic with a twist!
4 pounds baby yukon gold potatoes (golf ball sized)
2 tablespoons olive oil
1 tablespoon kosher salt
2/3 cup heavy cream
6 tablespoons butter
1/2 cup chicken broth
2 ounces parmesan cheese, grated
4 ounces smoked provolone cheese,shredded and divided
6 ounces sharp cheddar, shredded and divided
3/4 cup Daisy Sour Cream
1/8 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/2 pound smoked bacon, cooked and crumbled
1/4 cup fresh chives, chopped
Preheat oven to 400 degrees.

In a large bowl, toss potatoes with olive oil and salt.

Bake potatoes directly on oven rack with a baking sheet on the rack underneath, for 20-30 minutes or until potatoes are soft when squeezed.

Remove potatoes from oven and cut each potato in half and scoop out insides into a medium mixing bowl, leaving a quarter of an inch of potato flesh inside skin to create a sturdy "bowl" for filling.

In a large glass measuring cup, mix together cream, butter, and chicken broth. Microwave on high for 1-1/2 minutes or until approximately 115 degrees.

Add cream mixture to potato mixture.

Toss in cheeses to potato cream mixture, reserving 1/4 cup of provolone and cheddar.

Begin mixing the potato and cream mixture with an electric mixer on low, increasing the speed to medium as the mixture starts to incorperate, about 30 seconds.

Add Daisy Sour Cream to potato mixture and continue to mix on medium until smooth.

When potato mixture is smooth, add seasonings and continue to mix until light and fluffy.

Stir in bacon by hand.

Spoon filling into each potato to create a rounded top.

Sprinkle each filled potato evenly with reserved cheese.

Put filled potatoes on baking sheet and return to 400 degree oven for 15-20 minutes or until heated through and cheese is bubbly and melted.

Top each potato with chives.

Date Added: 02/09/2011
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