Mini Twice Baked Potato Casserole

If you’re a fan of comforting, cheesy, and flavorful dishes, this Mini Twice Baked Potato Casserole is going to be your new favorite! Perfect for family dinners, potlucks, or even game day snacks, these bite-sized casseroles pack all the goodness of classic twice baked potatoes into a fun, easy-to-serve format. Imagine creamy, fluffy potato filling mixed with sharp cheddar, green onions, and a hint of garlic, all nestled into perfectly golden potato skins. This dish is not only delicious but also incredibly versatile and straightforward to make. Whether you’re cooking for a crowd or just want a cozy side dish, this recipe is a must-try!

Why This Recipe Is a Must-Try

What makes this Mini Twice Baked Potato Casserole stand out is its perfect balance of creamy textures and crispy edges. Unlike regular twice baked potatoes, these mini casseroles are designed for easy sharing and portion control, making them a fantastic appetizer or side dish. They’re packed with wholesome ingredients that come together in harmony, offering a rich, savory flavor that everyone will love.

The recipe is also very forgiving and adaptable — you can easily swap ingredients to suit your taste or dietary preferences without sacrificing the integrity of the dish. Plus, it’s a great way to elevate simple potatoes into something special that looks as good as it tastes.

Ingredients

• 4 large russet potatoes (medium-sized, for individual portions)
• 1/2 cup plain Greek yogurt (or use sour cream for extra creaminess)
• 1 cup shredded sharp cheddar cheese
• 3 tablespoons unsalted butter, softened
• 1/4 cup milk (whole milk or any plant-based milk of your choice)
• 3 green onions, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika (optional, for a smoky flavor)
• 1/4 cup cooked and chopped turkey bacon or beef bacon (optional, for added protein and flavor)
• Fresh chives or parsley, for garnish

How To Make Mini Twice Baked Potato Casserole

Step 1: Prepare the Potatoes

Preheat your oven to 400°F (200°C). Wash and scrub the russet potatoes thoroughly. Pierce each potato a few times with a fork to allow steam to escape during baking. Place the potatoes directly on the oven rack and bake for about 45-55 minutes, or until tender when pierced with a fork.

Step 2: Scoop Out the Potato Flesh

Once the potatoes are cool enough to handle, slice each potato in half lengthwise. Carefully scoop out the flesh into a large mixing bowl, leaving about 1/4 inch of potato around the skin to create a sturdy shell.

Step 3: Make the Filling

To the scooped potato flesh, add the softened butter, plain Greek yogurt, milk, minced garlic, salt, black pepper, and smoked paprika if using. Mash everything together until smooth and creamy. Stir in the shredded cheddar cheese, chopped green onions, and cooked turkey or beef bacon if using.

Step 4: Fill the Potato Skins

Spoon the creamy potato mixture back into the potato skins, packing it in gently so each mini potato is nicely filled and mounded.

Step 5: Bake the Casseroles

Place the filled potato halves on a baking sheet lined with parchment paper or a silicone baking mat. Bake at 375°F (190°C) for 15-20 minutes, or until the tops are golden brown and the cheese has melted beautifully.

Step 6: Garnish and Serve

Remove from the oven and let cool slightly. Garnish with fresh chives or parsley for a pop of color and freshness. Serve warm and enjoy!

Expert Tips

• Choose russet potatoes for the best texture and flavor — they’re starchy and perfect for baking.
• Don’t overfill the potato skins to avoid them spilling over during baking.
• If you want extra crispy edges, broil the casserole for 2-3 minutes at the end, watching carefully to prevent burning.
• For a vegan version, swap the butter for olive oil, use dairy-free cheese, and substitute Greek yogurt with a plant-based alternative.
• Make sure the potatoes are thoroughly cooked before scooping — undercooked potatoes will make the filling lumpy.
• Use fresh herbs like chives or parsley to brighten the flavors and add a fresh touch.

Variations and Customizations

• Cheese Options: Swap cheddar for mozzarella, gouda, or pepper jack for a different flavor profile.
• Protein Add-ins: Add cooked sausage, shredded chicken, or ground beef for a heartier dish.
• Vegetarian Version: Skip the bacon and add sautéed mushrooms, caramelized onions, or roasted bell peppers.
• Spicy Kick: Add a pinch of cayenne pepper or drizzle with your favorite hot sauce before serving.
• Herb Variations: Mix in fresh rosemary, thyme, or dill for an aromatic twist.
• Crunch Factor: Top with crushed -friendly cornflakes or breadcrumbs before baking for added texture.

How to Store Leftovers

To keep your Mini Twice Baked Potato Casseroles fresh, allow them to cool completely. Then, place them in an airtight container and store in the refrigerator for up to 3 days. When you’re ready to enjoy them again, reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. Avoid microwaving if possible, as it can make the potatoes soggy. For longer storage, you can freeze the filled potato shells before baking. Wrap them tightly in plastic wrap and place in a freezer-safe bag. Bake straight from frozen, adding extra baking time as needed.

FAQ

Can I use sweet potatoes instead of russet potatoes?

Absolutely! Sweet potatoes work wonderfully in this recipe and add a natural sweetness. Just follow the same steps, but reduce baking time slightly as sweet potatoes cook faster.

Is it possible to make this recipe ahead of time?

Yes! You can prepare the filling and stuff the potato skins a day in advance. Store them covered in the refrigerator and bake just before serving to ensure they’re hot and crispy.

What can I substitute for Greek yogurt if I don’t have any?

Plain sour cream or cream cheese are great alternatives that will keep the filling creamy and tangy. For a dairy-free choice, use coconut yogurt or another plant-based yogurt.

How do I keep the potato skins crispy?

Make sure to leave a good layer of potato flesh around the skins to keep them firm. Baking at a moderate temperature and avoiding overcrowding on the baking sheet helps maintain crispiness. You can also brush the skins lightly with olive oil before filling and baking.

Conclusion

This Mini Twice Baked Potato Casserole is the perfect blend of creamy, cheesy, and savory flavors wrapped up in a delightful bite-sized package. It’s an easy, crowd-pleasing dish that brings comfort food vibes to any table. With simple ingredients and straightforward steps, you can whip this up any night of the week or for special occasions. Plus, it’s endlessly customizable – so feel free to experiment with your favorite add-ins and spices. Give this recipe a try, and you’ll soon see why twice baked potatoes are such a beloved classic. Happy cooking!