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Photo Credit: Elizabeth Newman

Twice Baked Potatoes

Mini twice-baked potatoes stuffed with sour cream, Parmesan and fresh chives.

Twice Baked Potatoes



Prep Time

10 minutes

Cook Time

70 minutes




Giada De Laurentiis

Image of Twice Baked Potatoes


  • 1 1/2 pounds medium Yukon gold potatoes (12 to 14 potatoes)
  • 2 tablespoons extra-virgin olive oil (plus more for drizzling)
  • 1 teaspoon kosher salt
  • 6 ounces bacon (chopped fine)
  • 1/3 cup panko breadcrumbs
  • 1/4 cup chopped fresh chives
  • 1/4 cup freshly grated Parmesan (plus 2 tablespoons)
  • 1/4 cup sour cream (at room temperature)
  • 2 tablespoons unsalted butter (melted)
  • 1 tablespoon heavy cream (at room temperature)


  1. As seen on: Giada At Home, Football's Top Four.
  2. Place the potatoes on a rimmed baking sheet and toss with the olive oil and sprinkle with 3/4 teaspoon salt. Bake until a knife inserted into the potatoes goes in with little to no resistance, about 1 hour. Allow to cool slightly.
  3. In a medium skillet, cook the bacon over medium-low heat until the fat is rendered and the bacon is crispy, about 10 minutes. Drain well and place half of the bacon into a bowl. Add the panko, 2 tablespoons chives and 2 tablespoons Parmesan. Mix to combine and set aside.
  4. In another bowl, combine the sour cream, butter, heavy cream, the remaining bacon, 1/4 cup Parmesan, 2 tablespoons chives and 1/4 teaspoon salt. Set aside.
  5. When the potatoes are cool enough to handle but still warm, cut off the top third of each potato. Remove the skin from the tops. Using a 1 teaspoon measure or a melon baller, scoop out some of the insides of the cooked potatoes, leaving 1/4-inch borders around the edges. This creates little boats. Place the scooped insides and the peeled tops of the potatoes in a medium bowl and mash using a potato masher or the back of a fork. Add the reserved bacon and sour cream mixture. Using a rubber spatula, mix together the filling until well combine. Spoon the filling back into the potato boats until slightly overfilled and mounded on top. Top with a sprinkling of the panko mixture and a drizzle of olive oil. Bake until the filling is heated through and the topping is golden brown, 10 to 12 minutes. Serve warm or at room temperature.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
35 grams
13 grams
36 grams
Saturated Fat
14 grams
62 milligrams
609 milligrams
4 grams
3 grams
nut free

1 comment

  • Author's avatar image
    Tanya Farshy

    Please add oven temperatures!

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