Here is what you'll need!Mini Twice-Baked PotatoesServes 8-10INGREDIENTS5 pounds baby red potatoesOlive oil1 teaspoon salt1 teaspoon pepperFilling½ cup melted butter1 cup sour cream1 cup cheddar cheese, finely shredded ¾ cup bacon, diced⅓ cup green onion, minced1 teaspoon salt1 teaspoon pepperTopping⅓ cup cheddar cheese, divided⅓ cup cooked bacon, dividedGarnish¼ cup minced chivesPREPARATION1. Preheat oven to 425˚F/220˚C.2. Wash potatoes thoroughly and poke holes in each potato with a fork.3. Place potatoes in a bowl and sprinkle with olive oil, salt, and pepper. Make sure each potato is evenly coated.4. Place on a baking sheet covered in foil and bake for 35 minutes, or until potatoes are tender that a fork can go through the center flesh easily.5. Let cool for 10 minutes or until potatoes can be handled comfortably. 6. Reduce oven temperature to 375˚F/190˚C.7. Cut off tips of both ends of each potato.8. Using a melon baller or metal teaspoon, carve out the center each potato. 9. Set the tips and carvings aside in a large bowl to use as the filling. (You may want to dice up the tips first so that they will mash easier).10. Melt butter and mix into the large bowl with the potato filling. Mash the potatoes with a fork until consistency is smooth.11. Mix in sour cream, cheddar cheese, bacon, green onion, salt, and pepper and stir until well combined.12. Using a small spoon, stuff each of the hollowed out potatoes with the filling.13. Bake for 5-7 minutes.14. Top each potato with cheddar cheese and bacon.15. Return to oven and bake for 3-5 minutes or until cheese is melted.16. Garnish with green onion.17. Enjoy!Music provided by Audio Network. Used with permissionCheck us out on Facebook! - facebook.com/buzzfeedtastyMUSICSprightlyLicensed via Audio NetworkMade by BFMP www.buzzfeed.com/videoteam.