Twice Baked Loaded Petite Potatoes with Chipotle Mayo
Twice-baked potatoes are creamy, cheesy, mashed potatoes with crispy, salty skin, sprinkled with crumbled bacon and green onions, and drizzled with AP chipotle mayo! They are the ultimate comfort food!
16 Baby Potatoes
2 tbsp olive oil
1/4 cup cream
2 tbsp butter
3 strips bacon cooked and crumbled + more for topping
1/4 cup chopped green onions + more for topping
1/2 cup shredded cheese + more for topping
Salt and Pepper
1/4 cup Chipotle Salsa
1 cup mayo
1/4 cup Country Bob’s All Purpose Sauce
Cut potatoes in half and boil them for about 10 minutes until fork tender. Remove and let potatoes cool for about 5 minutes.
Preheat oven to 450. Using a spoon remove the insides of the potatoes and place into a bowl. Once all potatoes are hollowed out, place them skin side up on a greased baking sheet. Coat the skins with olive oil and sprinkle with salt. Bake for 10 minutes until skin is crispy.
While potatoes are cooking add green onion, cheddar cheese, cream, butter, salt/pepper and crumbled bacon to the bowl of mashed potatoes. Mash everything together until well mixed and set aside.
While the skins are baking combine the chipotle salsa, mayo and AP sauce in a squeeze bottle. Shake the bottle to combine everything and set aside.
Remove the potatoes from the oven and set oven to broil.
Spoon the mashed potato mixture into each skin and top with cheese and bacon. Broil until cheese has melted. Top with green onions, AP mayo and serve!