With all the flavor of a full-sized potato, what’s not to love about this easy-to-eat Mini Twice-Baked Potatoes?
30 new potatoes, such as red and Yukon gold, scrubbed and dried
2 tablespoons olive oil
Salt and pepper
1 cup grated Gruyère
3/4 cup sour cream
1 tablespoon chopped fresh chives
How to Make It
Preheat oven to 400°F. Place potatoes on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Toss to coat. Spread potatoes in a single layer; prick each one several times with a paring knife. Roast until fork-tender, about 45 minutes. Let stand until just cool enough to handle.
Use a paring knife to split potatoes; don't cut all the way through. Push sides in so potatoes open up. Sprinkle each with Gruyère. Place back in oven and bake until cheese melts, about 5 minutes. Let cool until warm, then top with sour cream and chives. Season with salt and pepper; serve.
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