Mini Twice-Baked Potatoes

Twice-baked potatoes are so retro but so good! For my mom's birthday, I decided to make them in mini red potatoes for the cute factor. These would make great appetizers or a side dish for company, since you can make them ahead of time and reheat.

Mini Twice-Baked Potatoes

18 mini red potatoes
1/4 cup milk
1 stick of butter, softened
1/2 cup sharp cheddar cheese (more to taste)
1/2 cup sour cream (more to taste)
paprika, salt, and pepper

Note: If you bake another russet potato along with the red potatoes, you'll be able to make more overstuffed twice-baked potatoes.

Bake potatoes at 350 for 45-60 minutes. Remove from oven when tender. When cool enough to handle, cut a thin lid from the top of each potato. Using a small teaspoon, scoop out the inside of the potato, leaving a half-inch border from the edge. Remove all the potato insides to a medium size mixing bowl. To the bowl, add the milk, butter, sour cream, cheese, salt and freshly ground black pepper. Mix to combine. Taste and add more sour cream or cheese if needed.

Spoon filling back into potatoes. If you want to make them fancy, you can do what I did in the photo above and put the potato mixture in a cake decorating bag. Use a star tip to fill the potatoes. Sprinkle tops with paprika and return to the oven. Bake until golden.