These whimsical Mini Twice-Baked Potato “Mice” are as delicious as they are charming, and children will adore them.
Mini Twice-Baked Potato “Mice”
- 1 (24-ounce) bag small red potatoes
- 2 tablespoons olive oil
- 1¾ teaspoons kosher salt, divided
- ½ cup finely grated sharp Cheddar cheese
- 6 tablespoons sour cream
- 1 tablespoon whole milk
- 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
- 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.
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.
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