Baby Twice-Baked Potatoes

These potatoes can be assembled one day ahead, refrigerated, and baked just before serving.


8 servings (serving size: 1 potato)

Recipe from

Oxmoor House

Recipe Time

Prep: 14 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 87
Fat 2.6 g
Satfat 1.4 g
Protein 4.0 g
Carbohydrate 12.0 g
Cholesterol 8 mg
Iron 0.6 mg
Sodium 230 mg
Caloriesfromfat 27 %
Fiber 1.1 g
Calcium 63 mg


8 small red potatoes (about 1 pound)
2 green onions, finely chopped
1/3 cup reduced-fat sour cream
1/3 cup fat-free milk
2 bacon slices, cooked and crumbled
1/2 cup (2 ounces) pre-shredded reduced-fat sharp Cheddar cheese
1/8 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper


Preheat oven to 350°.

Pierce potatoes with a fork; arrange on paper towels in microwave oven. Microwave at HIGH 6 minutes or until tender. Let stand 5 minutes. Cut each potato in half; scoop out pulp, reserving shells. Combine potato pulp, onions, and remaining ingredients with a mixer at medium speed.

Spoon potato mixture into shells. Place on a baking sheet; bake at 350° for 10 minutes or until thoroughly heated.