Mini Twice-Baked Potatoes
Serves: 3
Clair Leannon
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
50
Sourness
39
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
680 g
Baby Potatoes1 tbsp
Vegetable Oil1
Salt3 tbsps
Butter (melted)3 tbsps
Mascarpone Cheese3 tbsps
Shredded Cheddar Cheese1 pinch
Creole Seasoning (to taste)Directions:
1
Preheat oven to 400 degrees F (200 degrees C)
2
(If using a countertop induction oven, preheat on the "Combo 3" setting)
3
Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes
4
Drain bacon slices on paper towels; crumble into small pieces
5
Toss potatoes with vegetable oil to coat; season with salt and pepper
6
Spread potatoes on a baking sheet
7
Bake potatoes in the preheated oven until tender, about 30 minutes in the conventional oven and 20 minutes in the countertop induction oven
8
Cool potatoes until easily handled, about 5 minutes
9
Slice off the top 1/4 of each potato lengthwise
10
Scoop flesh into a bowl using a melon baller or small spoon, leaving about 1/8 inch of flesh on the skin
11
Mash melted butter and mascarpone cheese into the potato flesh in the bowl
12
Beat with a hand mixer until fluffy, about 30 seconds
13
Stir in bacon, green onions, and Cheddar cheese
14
Fill potato skins with potato mixture; return to the baking sheet
15
Bake filled potatoes in the preheated oven until warmed through, about 5 minutes
16
Turn on the oven's broiler; broil potatoes until cheese is bubbly and browned, 3 to 4 minutes
17
Remove from the oven
18
Season shrimp with Creole seasoning; transfer to a grill pan
19
Grill shrimp over high heat until opaque, about 3 minutes
20
(If using a countertop induction oven, cook shrimp on the "Grill setting" until opaque, about 3 minutes
21
) Top each potato with 1 shrimp