Giada De Laurentiis' Mini Twice-Baked Potatoes | Giada At Home

Giada makes a fun game-day appetizer using baby Yukon Gold potatoes! Subscribe to #discoveryplus to stream more #GiadaAtHome: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3IYNBqI Subscribe to Food Network ▶ http://foodtv.com/YouTube Be Giada De Laurentiis' guest as she puts together meals to entertain friends and family. Whether it's a festive bash or intimate meal, in her own kitchen or at the beach, it's a day of memorable food and fun with Giada at Home. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Mini Twice-Baked Potatoes Level: Easy Total: 1 hr 30 min Active: 1 hr 30 min Yield: 4 servings Ingredients 1 1/2 pounds medium Yukon gold potatoes (12 to 14 potatoes) 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 teaspoon kosher salt 6 ounces bacon, chopped fine 1/3 cup panko breadcrumbs 1/4 cup chopped fresh chives 1/4 cup freshly grated Parmesan, plus 2 tablespoons 1/4 cup sour cream, at room temperature 2 tablespoons unsalted butter, melted 1 tablespoon heavy cream, at room temperature Directions Preheat the oven to 375 degrees F. Place the potatoes on a rimmed baking sheet and toss with the olive oil and sprinkle with 3/4 teaspoon salt. Bake until a knife inserted into the potatoes goes in with little to no resistance, about 1 hour. Allow to cool slightly. In a medium skillet, cook the bacon over medium-low heat until the fat is rendered and the bacon is crispy, about 10 minutes. Drain well and place half of the bacon into a bowl. Add the panko, 2 tablespoons chives and 2 tablespoons Parmesan. Mix to combine and set aside. In another bowl, combine the sour cream, butter, heavy cream, the remaining bacon, 1/4 cup Parmesan, 2 tablespoons chives and 1/4 teaspoon salt. Set aside. When the potatoes are cool enough to handle but still warm, cut off the top third of each potato. Remove the skin from the tops. Using a 1 teaspoon measure or a melon baller, scoop out some of the insides of the cooked potatoes, leaving 1/4-inch borders around the edges. This creates little boats. Place the scooped insides and the peeled tops of the potatoes in a medium bowl and mash using a potato masher or the back of a fork. Add the reserved bacon and sour cream mixture. Using a rubber spatula, mix together the filling until well combine. Spoon the filling back into the potato boats until slightly overfilled and mounded on top. Top with a sprinkling of the panko mixture and a drizzle of olive oil. Bake until the filling is heated through and the topping is golden brown, 10 to 12 minutes. Serve warm or at room temperature. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #GiadaDeLaurentiis #GiadaAtHome #FoodNetwork #MiniTwiceBakedPotatoes Giada De Laurentiis' Mini Twice-Baked Potatoes ​| Giada At Home | Food Network https://www.youtube.com/watch?v=F4yhLZCwdtc