Grammy's Kitchen · Baked Potato · Twice Baked Mini Potatoes
One of 53 baked potato recipes we measured
from www.culinaryhill.com
124 cooks on www.culinaryhill.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 53.
| this recipe | typical | |
|---|---|---|
| fat | 6% | 2% |
| protein add | 8% | 11% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 16 baby potatoes (scrubbed (about 1 1/2 pounds, see note 1)) |
| 27 g | 2 tablespoons olive oil ((see note 2)) |
| Salt and freshly ground black pepper | |
| 56 g | 1/2 cup shredded cheddar cheese |
| 58 g | 1/4 cup sour cream (or plain Greek yogurt) |
| 12 g | 2 tablespoons chives (or scallions, plus more for garnish (see note 3)) |
| 14 g | 1 tablespoon butter (melted) |
| 2 strips bacon (cooked and crumbled (see note 4)) |
Method: 7 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“My guests LOVED these, and they were easy to prepare ahead! I ended up cooking and mashing the whole bag of mini potatoes (1.5 lbs red), but only used about 20 skins, so my potatoes were well-filled. I then added a T butter and a bit more sour cream and seas” — a cook, 5.0★
“I just hosted a party last night and made these! They were the biggest hit and I wish I had prepped some more. I'm vegan and it was very easy to veganise this recipe. Just swapped to vegan cheese, butter and bacon. I left out the sour cream and added a splash ” — a cook, 5.0★