Loaded Twice Baked Potato Bites

Step 1 -Preheat the oven to 375 degrees F.

Step 2 -Place the potatoes on a baking sheet.

Step 3 -Drizzle the potatoes with the olive oil and sprinkle them with the salt.

Step 4 -Roast until the potatoes are through to the center when pierced with a sharp knife, about 25-30 minutes.

Step 5 -Remove the potatoes from the oven and allow them to sit until cool enough to handle, about 15 minutes.

Step 6 -Slice the tops off the potatoes.

Step 7 -Use the tip of a sharp knife to outline the area you will scoop out of the potato, leaving a small rim on the inside of the skin so the potato skins will hold their shape.

Step 8 -Use a melon baller or spoon to scoop out and transfer the potato flesh to a large mixing bowl.

Step 9 -Add 1/2 cup of the shredded cheddar cheese, 1/2 cup of the sour cream, the cream cheese, 1/4 cup of the bacon bits, the seasoned salt, and the pepper to the potato interiors.

Step 10 -Using an electric mixer, combine the potato interior mixture until creamy.

Step 11 -Spoon the mixture back into the potato skins, mounding them slightly.

Step 12 -Place the potatoes back on the baking sheet.

Step 13 -Sprinkle the potatoes with the remaining shredded cheese.

Step 14 -Bake until the potatoes are warmed through and the cheese has melted, about 5-7 minutes.

Step 15 -Garnish each potato with a small dollop of the remaining sour cream, a sprinkling of the remaining bacon bits, the chives, and the jalapeños.

Step 16 -Serve!