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These mini cheesy twice-baked potatoes are the perfect appetizer for the holidays and have extra zing thanks to a dollop of Maille Dijon Originale!
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These decadently flavorful mini cheesy twice-baked potatoes are THE perfectly sharable appetizer for the holidays. Bite-size bliss with amped up flavor thanks to the addition of Maille Dijon Originale.
That’s right, the addition of Maille Dijon Originale is transformational in the cheesy potato game. It adds the right amount of tang and robustness that compliments the creaminess of these potatoes.
Just a spoonful of Maille elevates this dish and gives it depth. These twice-baked potatoes are also extra creamy because not only is cheddar cheese folded into the filling, but cream cheese and sour cream too! A sprinkle of fresh chives and parsley round it out and of course be sure to season with salt and pepper.
Mini twice-baked potatoes are dream to make when you’re entertaining. They’re perfectly portioned to just pop in our mouth and can easily be made ahead (even frozen) and baked as your guests arrive.
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Let’s make Mini Cheesy Twice-Baked Potatoes
- Microwave the baby potatoes until tender.
- Slice in half lengthwise and scoop out the potato, leaving about 1/8 inch around the skin.
- Combine the scooped out potatoes with the remaining ingredients.
- Stir well to combine.
- Fill the potato skin shells and top with cheese.
- Bake until hot and golden brown. Serve warm garnished with herbs.
Tips for success
- Don’t scoop the potatoes too close to the edge as they might collapse when baking.
- When filling the potato skin shells, be sure to mound the filling and press it in lightly.
- Carefully place the filled potatoes in the oven so they don’t tip over.
- If a filled potato half does tip over during baking, simply set it right, pop the filling back in, and continue baking. A sprinkle of cheese will cover any mistakes!
- Broiling the twice-baked potatoes for a couple minutes before serving will give it a golden brown crust, but it isn’t necessary.
- Filled, unbaked shells can be tightly wrapped and frozen for up to 1 month. Bake directly from frozen, but increase the baking time by 10 mins. Test for doneness.
More mustard-inspired recipes
- Honey Mustard Potato Tart
- Mustard Glazed Grilled Pork Chops
- Mustard Glazed Sheet Pan Chicken
- Roasted Fingerling Potato Salad with Green Beans
These mini cheesy twice-baked potatoes are the perfect appetizer for the holidays and have extra zing thanks to a dollop of Maille Dijon Originale!
- 1 lb baby potatoes, scrubbed (about 12 – 14 potatoes)
- 1/4 cup Maille Dijon Originale
- 2 Tbsp unsalted butter, softened
- 4 oz cream cheese, softened
- 1/4 cup sour cream
- 6 oz cheddar cheese (or a cheddar/jack blend), shredded (+ 1/4 cup for topping)
- 2 Tbsp whole milk
- 1 Tbsp parsley, minced (+ 1 tsp for garnish)
- 2 Tbsp chives, minced (+ 1 tsp for garnish)
- 1 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
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Pierce each potato a few times with a fork and place on a microwave-safe dish. Microwave until tender, about 8-10 mins.
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Allow the potatoes to cool slightly and cut into halves lengthwise. Carefully scoop out the potato flesh leaving about 1/8 inch on the skins.
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Preaheat the oven to 400 degrees and line a baking sheet with parchment paper or nonstick foil. Combine the scooped out potatoes with the remaining ingredients in a large mixing bowl, reserving some miced herbs and cheese for topping.
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Mix the potato mixure well, being sure the softened butter and cream cheese are fully encorporated.
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Fill the potato skins with the potato mixture, piling high and pressing slightly so they don't spill. Sprinkle with reserved cheddar cheese.
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Bake until hot and golden, about 20 mins. Pop under the broiler for a couple mins for an extra golden crust. Garnish with a sprinkling of herbs and serve warm.
- Don’t scoop the potatoes too close to the edge as they might collapse when baking.
- When filling the potato skin shells, be sure to mound the filling and press it in lightly.
- Carefully place the filled potatoes in the oven so they don’t tip over.
- If a filled potato half does tip over during baking, simply set it right, pop the filling back in, and continue baking. A sprinkle of cheese will cover any mistakes!
- Broiling the twice-baked potatoes for a couple minutes before serving will give it an extra golden brown crust, but it isn’t necessary.
- Filled, unbaked shells can be tightly wrapped and frozen for up to 1 month. Bake directly from frozen, but increase the baking time by 10 mins. Test for doneness.
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