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Mini Twice-Baked Potatoes

Made with butter and two kinds of cheese, these mini twice-baked potatoes topped with Creole-seasoned shrimp are an impressive appetizer.
Print Recipe
Prep Time 25 minutes
Cook Time 51 minutes
Total Time 1 hour 21 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 2187.9 kcal

Equipment

  • 1 Baking Sheet For roasting potatoes and final baking.
  • 1 Large Skillet For cooking bacon.
  • 1 Mixing Bowl For preparing the potato filling.
  • 1 Hand Mixer To achieve a fluffy potato mash.
  • 1 Melon Baller or Small Spoon Essential for scooping out potato flesh cleanly.

Ingredients
  

Main

  • 6 slices bacon
  • 1 ½ pounds baby potatoes
  • 1 tablespoon vegetable oil
  • salt and ground black pepper to taste
  • 3 tablespoons butter melted
  • 3 tablespoons mascarpone cheese
  • 3 green onions finely chopped
  • 3 tablespoons shredded Cheddar cheese
  • ½ pound shrimp peeled and deveined
  • 1 pinch Creole seasoning or to taste

Instructions
 

  • Preheat oven to 400 degrees F (200 degrees C). (If using a countertop induction oven, preheat on the "Combo 3" setting).
  • Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces.
  • Toss potatoes with vegetable oil to coat; season with salt and pepper. Spread potatoes on a baking sheet.
  • Bake potatoes in the preheated oven until tender, about 30 minutes in the conventional oven and 20 minutes in the countertop induction oven. Cool potatoes until easily handled, about 5 minutes.
  • Slice off the top 1/4 of each potato lengthwise. Scoop flesh into a bowl using a melon baller or small spoon, leaving about 1/8 inch of flesh on the skin.
  • Mash melted butter and mascarpone cheese into the potato flesh in the bowl. Beat with a hand mixer until fluffy, about 30 seconds. Stir in bacon, green onions, and Cheddar cheese. Fill potato skins with potato mixture; return to the baking sheet.
  • Bake filled potatoes in the preheated oven until warmed through, about 5 minutes. Turn on the oven's broiler; broil potatoes until cheese is bubbly and browned, 3 to 4 minutes. Remove from the oven.
  • Season shrimp with Creole seasoning; transfer to a grill pan.
  • Grill shrimp over high heat until opaque, about 3 minutes. (If using a countertop induction oven, cook shrimp on the "Grill setting" until opaque, about 3 minutes.) Top each potato with 1 shrimp.

Notes

1. Achieving crisp bacon is key for texture; ensure it's fully rendered and golden before crumbling. Drain thoroughly on paper towels. 2. When mashing the potato flesh, avoid over-mixing with the hand mixer, as this can lead to a gummy texture. Beat just until fluffy. 3. Adjust Creole seasoning on the shrimp to taste. A good quality, fresh seasoning blend will make a significant difference in flavor. 4. For best presentation, ensure shrimp are cooked just until opaque to remain tender and visually appealing. Consider a light garnish of fresh chives for an extra pop of color.