Twice Baked Potato Bites – Cooking with Kids 10



I don’t know about your family, but my family love miniature versions of anything and these bite-size twice baked potato bites make for an easy and yummy snack or side.  They are super simple to prepare in advance and then warm up later.  I always have to make extra as they want them again the day after.

Twice Baked Potato Bites - Cooking with Kids

To show you that making them is total child’s play I roped Maxi (aged 11) in and got him to make them for you as he was off school today as it snowed.

Twice Baked Potato Bites - Cooking with Kids

Now before you scream at me to say, it is January and new potatoes are not in season, well they might not be in England, but they are in Cyprus! Our spunta new potatoes were fresh from Tesco via the sun-soaked island of Cyprus. They are such a versatile variety and there is no need to peel them.

Twice Baked Potato Bites - Cooking with Kids

Twice Baked Potato Bites

We started by halving the potatoes, you can use tiny potatoes, but we find that halving decent sized potatoes is less fiddly and great for children to do. We went for a meat free version using spring onions and a nice cheddar cheese, but they are also delicious with bacon in or even corned beef.  In fact, you can add whatever flavour combinations you choose.  Think of potato skins and then choose your filling.  You could even go super simple and just use butter, sour cream and chives.

Ingredients for Twice Baked Potato Bites

  1. A packet of Tesco Cypriot New Potatoes
  2. Sour cream (around 2 tablespoons)
  3. 1/2 cup Grated cheddar cheese
  4. 2 Finely chopped spring onions, plus additional for garnish
  5. Knob of butter
  6. Salt and Peper

Here Maxi walks you through how to make twice baked potato bites.

How to make Twice Baked Potato Bites

Gently scrub the potatoes and dry them. There is no need to peel them, you want the skins on for this recipe.

Twice Baked Potato Bites - Cooking with kids

Cut them in half and then take a small slice off the bottom as you want them to stand up.

Twice Baked Potato Bites - Cooking with kids

Preheat your oven to 170 degrees centigrade and cook for about 45 minutes until the potatoes are tender.

Twice Baked Potato Bites - Cooking with kids

Remove from the oven and allow to cool before scooping out the center of the potatoes. Mash the potatoes with your choice of filling.  So we used 4 tablespoons of grated cheddar, two of finely chopped spring onion and a knob of butter and season with salt and pepper.

Return the filling back to your potatoes.  To store, refrigerate stuffed potatoes on a rimmed baking tray for up to 1 day.

Twice Baked Potato Bites - Cooking with kids

Cook for about 15 minutes at 180 degrees centigrade and top with a sour cream and garnish with some additional spring onion.

Twice Baked Potato Bites - Cooking with kids

When they come out of the oven you basically have one of the best potato skins you’ve ever had.  Add a dollop of sour cream on top and pop them in your mouth. They will be gone before you know it!

Twice Baked Potato Bites - Cooking with Kids

Twice Baked Potato Bites - Cooking with kids
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Twice Bakes Potato Bites

Delicious miniature versions of the best potato skins you will have ever tasted 

Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4

Ingredients

  • 1 Packet Tesco Cypriot New Potatoes
  • 2 Tablespoons Sour Cream
  • 1/2 Cup Cheddar Cheese
  • 2 Sprint Onions Finlet Chopped
  • 1 Knob Butter

Instructions

  1. Gently scrub the potatoes and dry them. There is no need to peel them, you want the skins on for this recipe.

  2. Cut them in half and then take a small slice off the bottom as you want them to stand up.

  3. Preheat your oven to 170 degrees centigrade and cook for about 45 minutes until the potatoes are tender

  4. Remove from the oven and allow to cool before scooping out the center of the potatoes. Mash the potatoes with your choice of filling. So we used 4 tablespoons of grated cheddar, two of finely chopped spring onion and a knob of butter and season with salt and pepper.

  5. Return the filling back to your potatoes. To store, refrigerate stuffed potatoes on a rimmed baking tray for up to 1 day.

  6. Cook for about 15 minutes at 180 degrees centigrade and top with a sour cream and garnish with some additional spring onion.

  7. When they come out of the oven you basically have one of the best potato skins you’ve ever had. Add a dollop of sour cream on top and pop them in your mouth. They will be gone before you know it!

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