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

Recipe by MyRecipes December 2013

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

Recipe Summary test

prep:
30 mins
cook:
50 mins
total:
80 mins
Yield:
Serves: 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

268 calories; fat 9g; saturated fat 4g; protein 7g; carbohydrates 41g; fiber 4g; cholesterol 14mg; sodium 160mg.
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