Mini Twice Baked Potato Casserole
This Mini Twice Baked Potato Casserole is a comforting and cheesy dish featuring creamy potato filling mixed with sharp cheddar, green onions, and garlic, all baked in golden potato skins. Perfect for family dinners, potlucks, or game day snacks, it delivers classic twice baked potato flavors in a fun, easy-to-serve format.
Servings: 4 servings
Ingredients
- 4 large russet potatoes medium-sized, for individual portions
- 0.5 cup plain Greek yogurt or use sour cream for extra creaminess
- 1 cup shredded sharp cheddar cheese
- 3 tablespoons unsalted butter softened
- 0.25 cup milk whole milk or any plant-based milk of your choice
- 3 green onions finely chopped
- 2 cloves garlic minced
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 0.5 teaspoon smoked paprika optional, for a smoky flavor
- 0.25 cup cooked and chopped turkey bacon or beef bacon optional, for added protein and flavor
- fresh chives or parsley for garnish
Instructions
- 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.
- 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.
- 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.
- Spoon the creamy potato mixture back into the potato skins, packing it in gently so each mini potato is nicely filled and mounded.
- 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.
- 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!
Equipment
- Oven
- Baking Sheet
- Mixing Bowl
- Fork
Notes
Choose russet potatoes for the best texture and flavor. Don’t overfill the potato skins to avoid spilling during baking. For extra crispy edges, broil the casserole for 2-3 minutes at the end, watching carefully to prevent burning. Vegan versions can use olive oil, dairy-free cheese, and plant-based yogurt. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven. You can also freeze the filled potato shells before baking and bake straight from frozen, adding extra time as needed.