Baked Potato Mini Casseroles

What started out to be twice baked potatoes until the skins just all broke apart ended up to be a twice baked potato mini casserole. Apparently what I thought were baking potatoes in the bag - were not. Sometimes plan B is better. Recipe is for three portions in a 3 1/2" round ramekin which I believe is 8 ounces.

• 2 large regular potatoes
• 1/2 cup sour cream
• 1/8 - 1/4 cup panko crumbs - finely ground
• 1/3 cup half and half
• 3 tbsp. soft butter
• 1 1/2 tbsp. chives (for filling + extra for garnish)
• salt to taste
• black pepper to taste
• 1 tbsp. melted butter for the tops
• paprika for the tops
• cooking spray

1. Wash your potatoes, dry them and make a slit in the potato.
2. For a short cut, cook the potatoes in the microwave, hitting the potato button 2-3 times or for however many times it takes to cook the potato. If you don't use a microwave, bake in a 400° oven until a knife can easily be inserted.
3. Cool them down a bit so you can handle them and peel the skins.
4. In a bowl, mash the potatoes with the butter, sour cream and half and half. Add salt and pepper to taste along with the chives. Mix well. If you want softer potatoes add a bit more half and half.
5. Take some panko breadcrumbs and whiz them in a food processor to a get them a touch less coarse.
6. Spray your ramekins with cooking spray and like you would flouring cake pans, do the same with the now grated panko crumbs. Use as much as you want for a lining all around.
7. Put the potatoes in each one, garnish with chives and paprika to your liking.
8. Melted butter gets drizzled over the top.
9. Bake in a 400° oven until the tops are deep golden and the centers are hot.

These little casseroles are the perfect serving size and a great idea if you are having a dinner gathering with family or friends. You can ramp up the recipe for more servings. Total cost $2.80, serves three for .93¢ each.

HINT: YOU COULD ALSO USE LEFT OVER MASHED POTATOES TO MAKE THESE.