Receta Mini Twice Baked Potatoes with Cheddar and Scallions
Sep
11th
Mini Twice Baked Potatoes with Cheddar and Scallions are the perfect little bites for parties, Game Day, or even lunch. They are simple to make and an absolute delight to eat. They are small enough that they won’t break your diet, but tasty enough that you’ll feel satisfied. Double or even triple this recipe if you’re feeding a crowd – these things are going to fly right off your party platter!
I like these mini twice baked potatoes because their small size means I can enjoy the flavors of twice baked potatoes without committing to a huge baked potato and all the calories that go along with it. Cheddar and sour cream are natural accompaniments to potatoes, but neither is overwhelming so the potato flavor still shines through. Scallions add a bit of zing and some pretty color, and feel free to substitute chives there.
I used 2 colors of new potatoes, red and yellow, because it looks pretty. Feel free to use any small potato you prefer. White cheddar may have a sharper flavor, but I prefer the color of orange. Again, feel free to tweak based on your preferences.
You can make the potatoes in advance by boiling them and stuffing them, and just bake them when it’s time to serve. They taste the best straight from the oven. Broil the tops for a few minutes if you want that golden brown color or if you are adding extra cheese on top!
Speaking of Game Day, Cheddar and Scallions happen to match the colors of the Green Bay Packers! Coincidence? Probably not. Go Pack!
Mini Twice Baked Potatoes with Cheddar and Scallions
Serves: 8
Weight Watchers PointsPlus®: 4
Ingredients:
- 12 small new potatoes of uniform size and shape, scrubbed
- 1 T. salt
- ½ c. shredded cheddar cheese
- ¼ c. sour cream
- 2 T. sliced scallions or fresh chives
- 1 T. butter, melted
- ¼ tsp. pepper
- Fresh parsley for garnish, optional
Directions:
Halve each potato lengthwise and cut a thin slice off the bottom of each half so the potato sits flat.
Place all potato halves in a large sauce pan and cover with water. Add the salt and bring to a boil. Reduce heat and simmer about 10 minutes, until a knife slides easily out of a potato when pierced. Drain completely; cool.
Preheat the oven to 350°F. Coat a baking sheet with nonstick spray.
Scoop out the flesh of each potato with a melon baller or a rounded teaspoon, being careful to leave ¼” on the inside.
In a medium bowl, combine the potato flesh, cheese, sour cream, scallions, butter, and pepper and mix well. Divide heaping spoonfuls of the filling among the potato skins.
Arrange potatoes on the baking sheet and place in the oven until warmed through, about 15 minutes or broil if desired. Remove from the oven and garnish with parsley if using.