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Photo: Theresa Raffetto; Styling: Gerri Williams for James Reps

Mini Twice-Baked Potatoes

With all the flavor of a full-sized potato, what’s not to love about this easy-to-eat Mini Twice-Baked Potatoes?

All You DECEMBER 2013

  • Yield: Serves: 10
  • Cook time: 50 Minutes
  • Prep time: 30 Minutes
  • Cost Per Serving:$0.93


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 268
  • Fat: 9g
  • Saturated fat: 4g
  • Protein: 7g
  • Carbohydrate: 41g
  • Fiber: 4g
  • Cholesterol: 14mg
  • Sodium: 160mg

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Mini Twice-Baked Potatoes Recipe