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Tiny Twice-Baked Potatoes

Who doesn’t love bacon…add blue cheese and a mini potato to the mix and you’ve got a winning appetizer. Pair with a bottle of Callie Collection Fresh Red Blend and you’re set for your next girls get-together! The next time you’re looking for a great tasting, easy-to-make appetizer, try this recipe!




1½ lb tiny potatoes (fingerlings, Yukon gold, etc.)

2 Tbsp olive oil

1 tsp kosher salt, divided

¼ tsp freshly cracked black pepper, divided

⅓ c sour cream

2 Tbsp parmesan cheese, grated

1 clove garlic, grated

4 oz blue cheese, cut into ½” slivers

4 pieces of bacon, cooked and chopped



Preheat oven to 350°F. Prick each potato with a fork and place in a large bowl. Add olive oil, ½ tsp salt, and ⅛ tsp black pepper and toss to coat. Spread potatoes evenly on a baking sheet and bake for 1 hour. Allow potatoes to cool.


Stir together sour cream, parmesan, grated garlic, and remaining salt and pepper. Using a paring knife, make a slit across the top of each potato. Gently squeeze potato to open the slit. Using a small spoon, drop about ⅛ tsp of sour cream mixture into each potato.


Return to oven for an additional 5 minutes. Remove potatoes from oven and place a sliver of blue cheese and bacon into top of each.


Transfer to serving platter and serve warm. Pair with a glass of Callie Collection Fresh Red Blend!


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