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?

How to Make It

Step 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.

Step 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.

You May Like

Ratings & Reviews