Hey y’all, it’s Mia “The Coastal Catch” Meyer, straight outta Charleston, South Carolina! Look, I don’t care if you call these tasty treats “mini stuffed baked potatoes” or “mini baked potatoes stuffed”—just get ‘em on my plate, and I’m happier than a shrimp in a net! The BBQGuys crew’s been tossin’ names around, but you do you. For real, though, promise me you’ll whip up these mini baked potatoes stuffed for your next coastal cookout or game-day bash. Chef Tony, bless his heart, shrunk the classic baked potato into a bite-sized gem perfect for sharin’ under the sun. Plus, grillin’ these babies adds a smoky kiss that’ll have your taste buds swayin’ like palmetto trees!
Grilled to perfection: stuffed mini baked potatoes ready to steal the show!
The Components for Mini Baked Potatoes Stuffed
What You’ll Need for These Delightful Bites
Alright, let’s gather some fresh goodies for these mini baked potatoes stuffed. Think of it like a treasure hunt along the shore!
- 3 pounds of fingerling potatoes—those cute little ones that look sea-tumbled!
- Olive oil, for a light, glistenin’ coating
- Coarse salt, to bring that salty sea breeze vibe
- 8 slices of crispy bacon—because everything’s better with crunch
- 5 green onions, sliced (just the green parts, y’all—keep it fresh)
- 1 cup of sour cream for creamy goodness
- ¾ cup whole milk
- 2 tablespoons heavy whipping cream—oh honey, so indulgent!
- 5 tablespoons unsalted butter, softened like a warm dock day
- 2 teaspoons coarse salt
- 1 teaspoon black pepper
- 1 teaspoon white pepper—for a sassy kick
- 1½ cups shredded sharp cheddar—cheese is life, right?
Tools You’ll Need
Next, grab your trusty tools—every coastal cook needs her gear:
How to Make Mini Baked Potatoes Stuffed
Let me spill the tea on makin’ these mini baked potatoes stuffed with a coastal flair!
Step 1:
First, set the scene. Grab two sheet pans and top ‘em with cooling racks. Simple as a Sunday mornin’!
Step 2:
Then, pamper those potatoes. Toss ‘em in a bowl with olive oil and coarse salt—like a seaside spa day. Arrange ‘em on the racks with breathin’ room.
Step 3:
Now, for the bacon—because no cookout’s complete without it! Set up another pan with a rack, lay out the strips, and leave a smidge of space.
Step 4:
Next, heat things up! Preheat your oven to 350 degrees Fahrenheit. Once it’s toasty, slide in the potatoes and bacon for 35 to 45 minutes.
Step 5:
Meanwhile, check a few potatoes with a thermometer. You want 205 to 215 degrees inside—perfect for stuffin’!
Step 6:
After they’re done, pull the bacon and potatoes out. Drain the bacon on paper towels, and let the potatoes cool for 10 minutes.
Step 7:
Once cooled, chop the bacon into crispy bits. Split ‘em in half: one pile for now, the other chills in the fridge for later.
Step 8:
Then, slice the green onions lengthwise into thin pieces. Divide ‘em in half—one stash stays handy, the other refrigerates.
Step 9:
Now, halve each potato once they’re cool enough. Set those halves aside as you go—it’s easy as shuckin’ oysters!
Step 10:
Here’s the fun part! Scoop out the flesh from each half with a grapefruit spoon into a mixin’ bowl. Place the skins back on the rack.
If some are too tiny to stuff, just halve and scoop ‘em anyway—we’ll use ‘em later!
Step 11:
Next, make the fillin’. Add sour cream, milk, heavy cream, butter, salt, and peppers to the potato flesh. Blend with a hand mixer ‘til fluffy.
Step 12:
Once smooth, fold in half the cheddar, bacon bits, and green onions. The flavors are poppin’ like a shrimp boil!
Step 13:
For a coastal trick, spoon the mix into a zip-top bag. Snip a corner—½ to ¾ inch—and pipe it like a pro!
Step 14:
Now, stuff those mini baked potatoes stuffed skins. Pipe the fillin’ in, then set ‘em back on the rack. Chill ‘em for up to two days if needed.
Step 15:
When ready, sprinkle the rest of the bacon, green onions, and cheese on top. They’re party-ready now!
Step 16:
Meanwhile, fire up your grill to medium-high. Check out grilling tips for more ideas!
Step 17:
Grill ‘em for 5 minutes ‘til the cheese melts and bottoms crisp up. Watch close—they’re quick as a crab on sand!
Step 18:
Finally, serve these mini baked potatoes stuffed hot off the grill. They’ll vanish faster than a sunset—45 minutes tops! Pair ‘em with Beer for a coastal party!