Mini Twice Baked Potatoes


Mini Twice Baked Potatoes

It’s no surprise that the rich combination of potato and bacon are a fan favorite. But what is surprising is how simple and delicious this bite-sized recipe is!


  • 8 Medium sized red potatoes
  • 2 tbsp Melted butter
  • 3 tbsp Sour cream
  • 4 slices of Cooked bacon chopped
  • 2 oz Grated cheddar cheese
  • 1 tbsp Chopped parsley
  • 1 tbsp Olive oil
  • Salt + pepper to taste


  1. Preheat oven to 375 degrees.
  2. Place potatoes in a small mixing bowl and toss with salt and pepper and olive oil. Then, place them on a cookie sheet in the oven for about 30 minutes. Remove and let cool.
  3. Cut the potatoes in half and scoop out ¾ of the inside of the potato and put it into a stand-up mixing bowl. Placing the scooped out potato shells open side up, back onto the cookie sheet.
  4. In the stand-up mixer bowl with the scooped potato filling add the sour cream, melted butter, ¾ of the bacon, ¾ of the cheese, parsley, and salt and pepper to taste. Mix until incorporated. Then, fill empty potato skin shells with potato filling. Top with remaining bacon and cheese and place back into the oven for 15 more minutes. Let cool 5 minutes and serve hot.


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