24 (2½x⅛-inch) slices green onion, green parts only
24 (¾x⅛-inch) slices green onion, green parts only
24 sliced almonds, lightly toasted
2 black olives, finely chopped
Instructions
Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.
In a large bowl, toss potatoes with oil and 1 teaspoon salt. Place potatoes on prepared baking sheet.
Bake until tender when pierced with a fork, approximately 18 minutes. Let cool on pan on a wire cooling rack.
Reduce oven temperature to 375°.
Using a sharp knife, cut 12 potatoes in half lengthwise. Peel and discard skins from remaining potatoes. Transfer peeled potatoes to a medium bowl.
Using a ¼ teaspoon, scoop a small well from potato halves, adding pulp from wells to bowl with whole, peeled potatoes. Using a fork, slightly mash whole, peeled potatoes. Add cheese, sour cream, and remaining ¾ teaspoon salt. Beat with a mixer at medium speed until smooth. Add milk, beating until incorporated (mixture will be thick). Transfer mixture to a piping bag fitted with an open-star tip (Wilton #4B).
Pipe potato mixture back and forth into potato shells. Return filled potato shells to baking sheet.
Bake until warmed through, 15 to 20 minutes. Let potatoes cool to room temperature.
In a medium bowl full of cold water, place 2½-inch-long green onion slices to curl for tails. Blot dry on paper towels just before using.
To create whiskers, using a sharp knife, gently cut a slit at each end of ¾-inch-long green onion slices.
On each potato, gently press into place 2 almond slices for ears. Using tweezers, place 2 olive bits for eyes, green onion whiskers, and a green onion tail. Serve within an hour.
Notes
Potatoes can be prepared and filled up to 3 days ahead, let cool completely, place in an airtight container, and refrigerate. Up to 2 hours before serving, warm filled potatoes in a 375° oven. Let cool before decorating as mice.
Recipe by TeaTime Magazine at https://teatimemagazine.com/mini-twice-baked-potato-mice-recipe/