Mini Twice-Baked Potatoes

Instructions

1. Preheat the oven to 350°F. In a mixing bowl, toss the potatoes with the olive oil and 1/2 t of the salt. Bake on a cookie tray for about 30 minutes or until easily pierced with a fork. Remove from the oven and let cool. When cool enough to handle, cut the top 1/4 off of the potatoes and scoop out most of the insides into a mixing bowl. Set the potato shells aside. Add the remaining ingredients to the bowl and mix well. Fill the potatoes, mounded with the mixture. Refrigerate for up to 2 days or bake immediately. Bake the potatoes for 10 minutes or until golden brown. Serve while still hot.

• Course : Appetizers
• Recipe Type : Football, Potatoes, Vegetarian/Vegetable