Mini Twice-Baked Potatoes Recipe

Ingredients

• 6 slices bacon
• 1.5 pounds baby potatoes
• 1 tablespoon vegetable oil
• salt and ground black pepper to taste
• 3 tablespoons butter, melted
• 3 tablespoons mascarpone cheese
• 3 green onions, finely chopped
• 3 tablespoons shredded Cheddar cheese
• 0.5 pound shrimp, peeled and deveined
• 1 pinch Creole seasoning, or to taste

Instructions

1. Preheat your oven to 400 degrees F (200 degrees C). (For countertop induction ovens, use the "Combo 3" setting).
2. Cook bacon in a large skillet over medium-high heat, turning occasionally, until crispy and evenly browned, approximately 10 minutes. Drain bacon on paper towels, then crumble into small pieces.
3. Toss potatoes with vegetable oil to coat evenly, then season generously with salt and pepper. Spread potatoes evenly on a baking sheet.
4. Bake the potatoes in the preheated oven until they are tender, about 30 minutes in a conventional oven or 20 minutes in a countertop induction oven. Let the potatoes cool until you can easily handle them, about 5 minutes.
5. Carefully slice off the top 1/4 of each potato lengthwise. Using a melon baller or small spoon, scoop out the flesh into a bowl, leaving about 1/8 inch of flesh attached to the skin.
6. In the bowl, mash together the melted butter and mascarpone cheese with the scooped-out potato flesh. Use a hand mixer to beat until fluffy, approximately 30 seconds. Gently stir in the crumbled bacon, green onions, and Cheddar cheese. Fill each potato skin with the potato mixture and place them back on the baking sheet.
7. Bake the filled potatoes in the preheated oven until they are warmed through, about 5 minutes. Turn on the oven's broiler and broil the potatoes until the cheese is bubbly and nicely browned, about 3 to 4 minutes. Remove from the oven.
8. Season the shrimp generously with Creole seasoning and transfer them to a grill pan.
9. Grill the shrimp over high heat until they become opaque, about 3 minutes. (If you're using a countertop induction oven, cook the shrimp on the "Grill setting" until opaque, about 3 minutes.) Top each potato with 1 grilled shrimp.

Nutrition

• Calories: 287 kcal
• Fat Content: 17 g
• Fiber Content: 3 g
• Sugar Content: 1 g
• Sodium Content: 409 mg
• Protein Content: 14 g
• Cholesterol Content: 96 mg
• Carbohydrate Content: 21 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g