The Art of Creating Mini Twice Baked Potatoes with a Delicious Filling and Crispy Topping

I've started scooping out my little baby Yukon potatoes from my mini twice baked potatoes, they're divine little treats. So, what I did is get some Yukon gold potatoes, little baby ones, and I roasted them with a little bit of olive oil and salt and a 375-degree oven for about an hour. Then, let them cool and then I cut off the tops and then scoop out the inside with a little melon baller.

We're going to start with good old sour cream. We're going to do a quarter cup of sour cream in here, and it's the tang of the sour cream that I think does it for me. That's why I love the sour cream in here. I tried trust me, I tried to replace it with mascarpone, but it just wasn't quite as good. So, we're sticking to good old tried and true sour cream. Then a tablespoon of heavy cream just a little bit to create a little moisture and two tablespoons of melted butter. Then a little bit of salt. For a little Italian flair, we're going to add some parmesan cheese. I like the salt and bite of the parm. We're going to do a couple of tablespoons of parmesan cheese right in here, and then we're going to save that because we're going to put more on the topping.

We're also going to chop up some chives and add them to the actual filling. I like the chives in the actual filling, and we're going to add more chives on top. It's a nice sort of sweet mild onion flavor, and I kind of think when I think of twice baked potatoes, I think of adding some onion into it plus the color's fantastic. Last but not least, half the amount of bacon is all right. Then I take a potato masher and mash it all together. You could do this with a fork as well; just takes a little longer.

Now that the filling is done, we're going to move over to the topping. The topping is going to be a quarter cup of panko bread crumbs. Panko bread crumbs are Japanese bread crumbs, they create a nice crispy crust on the outside. I really like using them, and we're going to do a quarter cup of that. We're also going to grate some parmesan cheese right on top, which makes for a good twice-baked potato. Parmesan cheese is in; then we're going to do some chives the rest of the chives go in; and guess what? The rest of the bacon is there we go! Gotta have the bacon!

I'm just gonna use my fingers here to just mix it all together, that's it. Now we've got the filling and we've got the topping. Let me show you how I like to do it. We get all the potatoes together and put them back on a baking sheet. Then, I take a handy little ice cream scooper, I take a scoop full fill the potato like that; then with my fingers, I do a little bit of the topping. With the topping, you just kind of want to press it down a little just like that. Then, I just drizzle a tiny bit of olive oil over the top. Just to keep the topping nice and moist to get a nice golden color.

So, I'm going to finish off the rest of my potatoes and get them in the oven at 375 degrees until the topping is nice and golden brown. My potatoes are out of the oven, and you can see they're nice and golden brown on top. You can see a little bacon on top as well. Oh, my gosh! Creamy! Lots of bacon! And when you bite into it, you get bacon chives creamy potato heaven on earth!

"WEBVTTKind: captionsLanguage: eni've started scooping out my little baby yukon potatoes from my mini twice baked potatoes they're divine little treats so what i did is get some yukon gold potatoes little baby ones and i roasted them with a little bit of olive oil and salt and a 375 degree oven for about an hour then let them cool and then i cut off the tops and then scoop out the inside with a little melon baller so we're going to start with good old sour cream we're going to do a quarter cup of sour cream in here and it's the tang of the sour cream that i think does it for me that's why i love the sour cream in here and i tried trust me i tried to replace it with mascarpone but it just wasn't quite as good so we're sticking to good old tried and true sour cream then a tablespoon of heavy cream just a little bit to create a little moisture and two tablespoons of melted butter then a little bit of salt then for a little italian flair we're gonna add some parmesan cheese i like the salt and bite of the parm we're gonna do a couple of tablespoons of parmesan cheese right in here and then we're gonna save that because we're gonna put more on the topping and then we're gonna chop up some chives and i like the chives in the actual filling and we're gonna add more chives on top it's a nice sort of sweet mild onion flavor and i kind of think when i think of twice baked potatoes i think of adding some onion into it plus the color's fantastic last but not least half the amount of bacon okay then i take a potato masher and i mash it all together you could do this with a fork as well just takes a little longer okay that is done so now that the filling is done we're going to move over to the topping so the topping is going to be a quarter cup of panko bread crumbs and panko bread crumbs are japanese bread crumbs they create a nice crispy crust on the outside so i really like using them and we're going to do a quarter cup of that we're going to grate some parmesan cheese right on top which makes for a good twice baked potato okay parmesan cheese is in we're gonna do some chives the rest of the chives go in and guess what the rest of the bacon there we go gotta have the bacon and i'm just gonna use my fingers here to just mix this all together that's it so now we've got the filling and we've got the topping let me show you how i like to do it we get all the potatoes together and we put them back on a baking sheet then i take a handy little ice cream scooper i take a scoop full fill the potato like that then with my fingers i do a little bit of the topping and with the topping you just kind of want to press it down a little just like that and then i just drizzle a tiny bit of olive oil over the top just to keep the topping nice and moist to get a nice golden color all right so i'm going to finish off the rest of my potatoes and get them in the oven at 375 and let them bake for about 10 minutes until the topping is nice and golden brown my potatoes are out of the oven and you can see they're nice and golden brown on top you can see a little bacon on top as well oh my gosh creamy lots of bacon and when you bite into it you get bacon chives creamy potato heaven on earth youi've started scooping out my little baby yukon potatoes from my mini twice baked potatoes they're divine little treats so what i did is get some yukon gold potatoes little baby ones and i roasted them with a little bit of olive oil and salt and a 375 degree oven for about an hour then let them cool and then i cut off the tops and then scoop out the inside with a little melon baller so we're going to start with good old sour cream we're going to do a quarter cup of sour cream in here and it's the tang of the sour cream that i think does it for me that's why i love the sour cream in here and i tried trust me i tried to replace it with mascarpone but it just wasn't quite as good so we're sticking to good old tried and true sour cream then a tablespoon of heavy cream just a little bit to create a little moisture and two tablespoons of melted butter then a little bit of salt then for a little italian flair we're gonna add some parmesan cheese i like the salt and bite of the parm we're gonna do a couple of tablespoons of parmesan cheese right in here and then we're gonna save that because we're gonna put more on the topping and then we're gonna chop up some chives and i like the chives in the actual filling and we're gonna add more chives on top it's a nice sort of sweet mild onion flavor and i kind of think when i think of twice baked potatoes i think of adding some onion into it plus the color's fantastic last but not least half the amount of bacon okay then i take a potato masher and i mash it all together you could do this with a fork as well just takes a little longer okay that is done so now that the filling is done we're going to move over to the topping so the topping is going to be a quarter cup of panko bread crumbs and panko bread crumbs are japanese bread crumbs they create a nice crispy crust on the outside so i really like using them and we're going to do a quarter cup of that we're going to grate some parmesan cheese right on top which makes for a good twice baked potato okay parmesan cheese is in we're gonna do some chives the rest of the chives go in and guess what the rest of the bacon there we go gotta have the bacon and i'm just gonna use my fingers here to just mix this all together that's it so now we've got the filling and we've got the topping let me show you how i like to do it we get all the potatoes together and we put them back on a baking sheet then i take a handy little ice cream scooper i take a scoop full fill the potato like that then with my fingers i do a little bit of the topping and with the topping you just kind of want to press it down a little just like that and then i just drizzle a tiny bit of olive oil over the top just to keep the topping nice and moist to get a nice golden color all right so i'm going to finish off the rest of my potatoes and get them in the oven at 375 and let them bake for about 10 minutes until the topping is nice and golden brown my potatoes are out of the oven and you can see they're nice and golden brown on top you can see a little bacon on top as well oh my gosh creamy lots of bacon and when you bite into it you get bacon chives creamy potato heaven on earth you\n"