Watching football is a pretty big deal in our house and with only one month left before the Super Bowl, football parties are happening every weekend. Personally, I love any excuse for a party! These Mini Football Twice Baked Potatoes stuffed with gooey cheese and crispy bacon are a scrumptious game day snack to serve a hungry crowd of fans parked on the living room sofa. Pull these out during half time and I guarantee you will score a touchdown with your friends and family. They are a winner!
Scrub and poke a dozen russet potatoes and bake them in a 400F oven for 1 hour and 15 minutes. Roast a head of garlic wrapped loosely in tinfoil alongside the potatoes for about 45 minutes. While the potatoes and garlic are cooking, prepare the rest of the ingredients. Chop one package of bacon into one inch pieces and fry until crispy. Grate the cheese, chop the green onions into thin slices and fill a decorating bag fitted a round tip with sourcream.
Allow the potatoes to cool for 15 minutes. Slice the potatoes in half, horizontally and scoop out the insides into a large bowl. Add the cheese, butter, cream, green onions, bacon and roasted garlic. Mash together until mixed and scoop back into the potato skins. At this point, you can store them in the fridge or you can heat them back up by placing them back in the oven for 15-20 minutes.
Pipe stripes of sourcream across the twice baked potatoes to resemble mini footballs. Serve with additional chopped green onions, cheese and sourcream if desired.
Save And Print This Yummy Mini Football Twice Baked Potatoes Recipe
- 12 russet potatoes
- 1 1/2 cups sharp cheddar cheese
- 1/2 cup chopped green onions
- 1 package bacon, cooked and crumbled
- 2 heads garlic, roasted
- 1/2 cup butter
- 1/4 to 1/2 cup milk or cream
- salt and pepper
- olive oil
- 1 cup sour cream
- Preheat the oven to 350F.
- Cut the tops off two heads of garlic. Place on a sheet of tinfoil. Drizzle a little olive oil over the garlic and sprinkle with salt and pepper. Gather all the sides of the foil toward the center and twist close.
- Place the garlic in the oven and bake for 45 minutes. Remove from oven, open the foil and allow to cool. Squeeze the soft cloves from the skins into a bowl and set aside.
- Wash and scrub the dirt from 12 large russet potatoes. With a fork, poke each potato three or four times. Lightly rub with oil and sprinkle with salt.
- Bake for 1 hour and 15 mins. Check to see if they are done by poking with a fork. If they are tender, remove from the oven. If they are still a little hard, place back in the oven for another 15 minutes.
- While the potatoes are cooking, cook one package of bacon until it is crispy. Drain on a piece of paper towel. Chop the bacon into bite sized pieces and set aside.
- Grate the cheese and chop the green onions. Keep in the fridge until ready to use.
- Remove the cooked potatoes from the oven. While the potatoes are still warm, slice them in half lengthwise, scoop out the flesh and place it into a large mixing bowl. Set the empty potato skins to the side.
- Add the cheese, green onions, bacon, roasted garlic, cream and butter to the bowl. Mix the ingredients together using a potato masher.
- Scoop the mashed potatoes back into the potato skin.
- Turn the oven up to 375F and cook the potatoes for another 20 minutes or until they are warmed all the way through and the cheese is melted.
- 12. Just before serving, place the sour cream into a decorating bag fitted with a large tip. Pipe one long line down the length of each potato half and three lines across the width of each potato to look like the stitching on a football.
These scrumptious mini football twice baked potatoes are the perfect snack to serve on game day. This recipe makes a large amount, enough to feed a crowd of 12 to 15 people. You can easily half the recipe for a smaller amount of people. They can even be made a day ahead of time so you can kick back and watch the game too! What toppings would you serve with these mini football twice baked potatoes?