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Recipe: Twice-Baked Baby Potatoes

Recipe: Twice-Baked Baby Potatoes

A tasty dish featuring lactose-free milk that's perfect for barbeques.

Prep time: 15 minutes

Cooking time: 40-45 minutes

Serves: 12


36 Baby yukon gold or red potatoes
3 Tbs. olive oil
1-2 tsp. fresh thyme
Kosher salt and freshly ground black pepper
6 slices bacon, cooked until crispy and crumbled
1/3 cup chopped fresh chives
1/3 cup lactose-free sour cream of full-fat yogurt
1/2 cup lactose-free milk
1/2 cup coarsely grated Parmigiano-Reggiano
Kosher salt and freshly ground black pepper 


Heat the oven to 425°F. Put the potatoes on a large baking sheet and toss with the olive oil. Season liberally with kosher salt and freshly ground pepper; toss until coated. Roast potatoes until tender, about 30 minutes depending on size. Remove from the oven and let cool.

Carefully hollow out each potato: Begin by slicing off the top; use a small spoon to scoop out most of the flesh inside, transferring it to a large bowl. Discard the tops. Mash the potato flesh with a masher or a fork, then add in the bacon, thyme, chives, lactose-free sour cream, lactose-free milk, Parmigiano-Reggiano, 3/4 teaspoon salt and 1/2 teaspoon pepper.


Fill the hollowed potatoes with potato mixture, forming a mound on the top.

Return the potatoes to the oven and bake until the filling heats through, about 10 to 12 minutes. If you’re barbecuing, try heating the potatoes on the grill for a smoky flavor. Sprinkle with the remaining chives and serve warm.

The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.

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