Name: Twice Baked Potato Bites Recipe
Ingredients: 6 Medium Russet Potatoes: Russet potatoes are the workhorse of the potato world, and for good reason. Their high starch content and low moisture level make them ideal for baking. When baked, they become incredibly fluffy and light, creating the perfect base for our twice-baked bites. Avoid using waxy potatoes like red potatoes or Yukon Golds for this recipe, as they won’t yield the same light and airy texture after baking. When selecting your Russets, look for firm potatoes, free from blemishes, soft spots, or sprouts. Medium-sized potatoes are perfect for creating bite-sized portions, ensuring each bite is satisfying without being overwhelming.; 4 Tablespoons Olive Oil: Olive oil is essential for achieving that perfect crispy skin on our potato bites. Before the initial bake, rubbing the potatoes with olive oil helps to create a barrier, preventing them from drying out and promoting even browning. The subtle flavor of olive oil also complements the earthy taste of the potatoes beautifully. Extra virgin olive oil is always a good choice for its rich flavor and health benefits, but regular olive oil will also work perfectly well. You can also experiment with infused olive oils for a hint of extra flavor, such as garlic or herb-infused oils.; 1 Teaspoon Salt: Salt is a fundamental seasoning that enhances the natural flavors of the potatoes and all the other ingredients. For the initial bake, sprinkling salt over the olive oil-coated potatoes seasons the skin and penetrates the flesh as it cooks, creating a flavorful base. We will also use salt later in the filling to season it properly. Kosher salt or sea salt are excellent choices for their clean taste and coarse texture, which helps in even distribution.; ½ Teaspoon Black Pepper: Black pepper adds a subtle warmth and spice that balances the richness of the potatoes and cheese. Freshly ground black pepper is always preferred for its more robust and aromatic flavor compared to pre-ground pepper. The pepper is used both on the potato skins before baking and within the filling itself, ensuring a well-rounded flavor profile in every bite.; 4 Ounces Cream Cheese, softened: Cream cheese is the key to achieving that luxuriously creamy and decadent filling. Softened cream cheese blends seamlessly with the other ingredients, creating a smooth and velvety texture. It also adds a tangy richness that complements the savory potatoes and cheese. Make sure your cream cheese is properly softened to room temperature for easy mixing and a lump-free filling. Full-fat cream cheese will provide the richest flavor and creamiest texture, but you can also use reduced-fat cream cheese if you prefer a slightly lighter option, though it may affect the overall creaminess slightly.; ½ Cup Sour Cream: Sour cream adds another layer of tanginess and creaminess to the filling, further enhancing its richness and depth of flavor. It also contributes to the overall moistness of the filling, preventing it from becoming dry during the second bake. Full-fat sour cream is recommended for the best flavor and texture, but reduced-fat versions can also be used. You can also substitute Greek yogurt for sour cream for a slightly tangier and healthier alternative.; ½ Cup Shredded Cheddar Cheese: Cheddar cheese provides a classic cheesy flavor that pairs perfectly with potatoes. Its sharp and slightly tangy taste adds another dimension to the filling, complementing the cream cheese and sour cream. Sharp cheddar cheese is a popular choice for its bold flavor, but you can also use mild or medium cheddar depending on your preference. Pre-shredded cheddar cheese is convenient, but shredding your own cheese from a block will result in better melting and flavor due to the absence of anti-caking agents. Feel free to experiment with different types of cheddar, such as white cheddar or aged cheddar, for varied flavor profiles.; ¼ Cup Milk: Milk is used to adjust the consistency of the potato filling, ensuring it’s creamy and easily spreadable. It helps to bind the ingredients together and creates a smooth, cohesive mixture. Whole milk will provide the richest flavor and creamiest texture, but 2% milk or even skim milk can be used as well. You can also use half-and-half or heavy cream for an even richer and more decadent filling. For a dairy-free option, unsweetened almond milk or oat milk can be substituted.; ¼ Cup Chopped Green Onions (scallions): Green onions, also known as scallions, add a fresh, mild oniony flavor and a vibrant pop of color to the potato bites. They provide a welcome contrast to the richness of the potatoes and cheese, adding a touch of brightness and freshness. Make sure to use only the green parts of the scallions for this recipe, as the white parts can be a bit too pungent when raw. Chives can also be used as a substitute for green onions, offering a similar mild oniony flavor.

Ingredients

6 Medium Russet Potatoes: Russet potatoes are the workhorse of the potato world, and for good reason. Their high starch content and low moisture level make them ideal for baking. When baked, they become incredibly fluffy and light, creating the perfect base for our twice-baked bites. Avoid using waxy potatoes like red potatoes or Yukon Golds for this recipe, as they won’t yield the same light and airy texture after baking. When selecting your Russets, look for firm potatoes, free from blemishes, soft spots, or sprouts. Medium-sized potatoes are perfect for creating bite-sized portions, ensuring each bite is satisfying without being overwhelming.
4 Tablespoons Olive Oil: Olive oil is essential for achieving that perfect crispy skin on our potato bites. Before the initial bake, rubbing the potatoes with olive oil helps to create a barrier, preventing them from drying out and promoting even browning. The subtle flavor of olive oil also complements the earthy taste of the potatoes beautifully. Extra virgin olive oil is always a good choice for its rich flavor and health benefits, but regular olive oil will also work perfectly well. You can also experiment with infused olive oils for a hint of extra flavor, such as garlic or herb-infused oils.
1 Teaspoon Salt: Salt is a fundamental seasoning that enhances the natural flavors of the potatoes and all the other ingredients. For the initial bake, sprinkling salt over the olive oil-coated potatoes seasons the skin and penetrates the flesh as it cooks, creating a flavorful base. We will also use salt later in the filling to season it properly. Kosher salt or sea salt are excellent choices for their clean taste and coarse texture, which helps in even distribution.
½ Teaspoon Black Pepper: Black pepper adds a subtle warmth and spice that balances the richness of the potatoes and cheese. Freshly ground black pepper is always preferred for its more robust and aromatic flavor compared to pre-ground pepper. The pepper is used both on the potato skins before baking and within the filling itself, ensuring a well-rounded flavor profile in every bite.
4 Ounces Cream Cheese, softened: Cream cheese is the key to achieving that luxuriously creamy and decadent filling. Softened cream cheese blends seamlessly with the other ingredients, creating a smooth and velvety texture. It also adds a tangy richness that complements the savory potatoes and cheese. Make sure your cream cheese is properly softened to room temperature for easy mixing and a lump-free filling. Full-fat cream cheese will provide the richest flavor and creamiest texture, but you can also use reduced-fat cream cheese if you prefer a slightly lighter option, though it may affect the overall creaminess slightly.
½ Cup Sour Cream: Sour cream adds another layer of tanginess and creaminess to the filling, further enhancing its richness and depth of flavor. It also contributes to the overall moistness of the filling, preventing it from becoming dry during the second bake. Full-fat sour cream is recommended for the best flavor and texture, but reduced-fat versions can also be used. You can also substitute Greek yogurt for sour cream for a slightly tangier and healthier alternative.
½ Cup Shredded Cheddar Cheese: Cheddar cheese provides a classic cheesy flavor that pairs perfectly with potatoes. Its sharp and slightly tangy taste adds another dimension to the filling, complementing the cream cheese and sour cream. Sharp cheddar cheese is a popular choice for its bold flavor, but you can also use mild or medium cheddar depending on your preference. Pre-shredded cheddar cheese is convenient, but shredding your own cheese from a block will result in better melting and flavor due to the absence of anti-caking agents. Feel free to experiment with different types of cheddar, such as white cheddar or aged cheddar, for varied flavor profiles.
¼ Cup Milk: Milk is used to adjust the consistency of the potato filling, ensuring it’s creamy and easily spreadable. It helps to bind the ingredients together and creates a smooth, cohesive mixture. Whole milk will provide the richest flavor and creamiest texture, but 2% milk or even skim milk can be used as well. You can also use half-and-half or heavy cream for an even richer and more decadent filling. For a dairy-free option, unsweetened almond milk or oat milk can be substituted.
¼ Cup Chopped Green Onions (scallions): Green onions, also known as scallions, add a fresh, mild oniony flavor and a vibrant pop of color to the potato bites. They provide a welcome contrast to the richness of the potatoes and cheese, adding a touch of brightness and freshness. Make sure to use only the green parts of the scallions for this recipe, as the white parts can be a bit too pungent when raw. Chives can also be used as a substitute for green onions, offering a similar mild oniony flavor.

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Instructions

Step 1: Prepare the Potatoes for Baking (First Bake)

Preheat Oven to 400°F (200°C): Start by preheating your oven to 400°F (200°C). This temperature is ideal for baking potatoes, ensuring they cook through evenly and develop a crispy skin without burning.

Wash and Dry Potatoes: Thoroughly wash the Russet potatoes under cold running water to remove any dirt or debris. Scrub them gently with a vegetable brush if necessary. Pat the potatoes completely dry with a clean kitchen towel or paper towels. Drying the potatoes is crucial for achieving crispy skins, as excess moisture can lead to steaming instead of baking.

Prepare Potato Skins: Using a fork, pierce each potato several times. This allows steam to escape during baking, preventing the potatoes from exploding and ensuring even cooking. In a small bowl, combine the 4 tablespoons of olive oil, 1 teaspoon of salt, and ½ teaspoon of black pepper. Mix well to combine.

Coat Potatoes with Oil Mixture: Place the dried potatoes on a baking sheet. Using your hands or a pastry brush, generously rub the olive oil mixture all over the potatoes, ensuring every part of the skin is coated. This oil coating is what will give you those beautifully crispy skins.

Bake Potatoes: Place the prepared baking sheet in the preheated oven and bake for 45-60 minutes, or until the potatoes are easily pierced with a fork and feel soft when gently squeezed. The baking time will vary depending on the size of your potatoes. Start checking for doneness around 45 minutes and adjust the time accordingly.

Step 2: Prepare the Potato Filling

Cool Potatoes Slightly: Once the potatoes are baked, carefully remove them from the oven and let them cool slightly until they are cool enough to handle but still warm. This will make them easier to scoop out and mash.

Cut Potatoes in Half: Using a sharp knife, carefully cut each baked potato in half lengthwise.

Scoop out Potato Flesh: Using a spoon, carefully scoop out the flesh of each potato half, leaving a thin shell of potato skin intact. Try to leave about ¼ inch of potato flesh attached to the skin to provide structure and prevent the skins from becoming too thin and fragile. Place the scooped-out potato flesh into a large mixing bowl.

Mash Potato Flesh: Using a potato masher or a fork, mash the scooped-out potato flesh until it is smooth and mostly lump-free. You can also use a ricer for an even smoother texture if desired.

Add Filling Ingredients: To the mashed potatoes in the bowl, add the softened cream cheese, sour cream, shredded cheddar cheese, milk, and chopped green onions. Season with salt and pepper to taste. Remember that you already salted the potato skins, so taste the filling and adjust the seasoning accordingly.

Combine Filling Ingredients: Using a hand mixer or a spoon, mix all the ingredients together until they are well combined and the filling is smooth, creamy, and evenly distributed. Ensure the cream cheese is fully incorporated and there are no lumps.

Step 3: Fill and Bake Potato Bites (Second Bake)

Preheat Oven to 375°F (190°C): Reduce the oven temperature slightly to 375°F (190°C) for the second bake. This lower temperature will prevent the potato skins from burning while still allowing the filling to heat through and the cheese to melt and become bubbly.

Fill Potato Skins: Using a spoon or a piping bag, fill each potato skin half with the prepared potato filling. Mound the filling slightly over the top of the skins for a generous portion.

Optional Toppings: If desired, sprinkle additional shredded cheddar cheese or other toppings (like bacon bits or jalapeño slices) over the filled potato bites at this stage.

Bake Potato Bites (Second Bake): Place the filled potato bites back on the baking sheet and bake for 15-20 minutes, or until the filling is heated through, the cheese is melted and bubbly (if using extra cheese), and the potato skins are slightly crispier. Keep an eye on them during the last few minutes of baking to prevent over-browning.

Cool Slightly and Serve: Once baked, carefully remove the Twice Baked Potato Bites from the oven and let them cool slightly for a few minutes before serving. This allows the filling to set slightly and prevents burning your mouth.

Step 4: Garnish and Serve

Garnish: Garnish the Twice Baked Potato Bites with fresh toppings like sour cream, chopped chives, green onions, salsa, or any other desired toppings just before serving.

Serve: Arrange the Twice Baked Potato Bites on a serving platter and serve warm. Offer a variety of dipping sauces and toppings on the side for guests to customize their bites.

Nutrition

Serving Size: one normal portion
Calories: 200-250 kcal
Sugar: 2-3g
Sodium: 300-400mg
Fat: 12-15g
Saturated Fat: 7-9g
Carbohydrates: 20-25g
Fiber: 2-3g
Protein: 5-7g
Cholesterol: 40-50mg