Baked Potato (Mini Loaded Twice Baked)

These two-bite taters are totally irresistable, thanks to a cheesy, creamy interior surrounded by thin and crispy potato skin. To achieve the fluffy, buttery filling, we combined the mashed new potatoes with sour cream, butter, and cheddar cheese, then generously seasoned with salt and pepper.

1½ lbs small red new potatoes (about 15)
2 Tbsp. vegetable oil
1½ tsp. sea salt, divided
¼ tsp. black pepper, divided
2 Tbsp. sour cream
2 Tbsp. unsalted butter, melted
½ cup cheddar cheese, freshly grated, divided (about 2 oz)
2 Tbsp. fresh chives, chopped, divided
2 slices bacon, cooked and crumbled

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

Toss potatoes with oil, ½ tsp. salt and ⅛ tsp. pepper on a foil-lined rimmed baking sheet. Bake, rotating and shaking pan halfway through, until easily pierced with a fork, 25-30 minutes. Reduce oven temperature to 375°F (190°C/170°C fan, Gas Mark 5).

When cool enough to handle, slice off the very tops of the potatoes and use a melon baller or tsp. measure to scoop the flesh into a medium-sized bowl, leaving ¼” thickness of skin and potato. Lightly mash the potato with a fork. Add sour cream, butter, ¼ cup cheese, 1 Tbsp. chives, remaining 1 tsp. salt and ⅛ tsp. pepper to the bowl and mix until combined. Scoop the mixture into the hollowed-out potatoes, mounding up on top, and top with remaining ¼ cup cheese. Bake until the cheese is lightly browned and the filling is puffed and warmed through, 20-22 minutes. Top with bacon and remaining 1 Tbsp. chives.

Makes 15 potatoes.