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Mini Twice-Baked Potatoes

Photo: Theresa Raffetto; Styling: Gerri Williams for James Reps
Prep time 30 mins
Cook time 50 mins
Yield Serves: 10
With all the flavor of a full-sized potato, what’s not to love about this easy-to-eat Mini Twice-Baked Potatoes?

Ingredients

  • 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

Nutrition Information

  • calories 268
  • fat 9 g
  • satfat 4 g
  • protein 7 g
  • carbohydrate 41 g
  • fiber 4 g
  • cholesterol 14 mg
  • sodium 160 mg

How to Make It

  1. 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.

  2. 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.