Mini Cheesy Twice-Baked Potatoes

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!


– Baby potatoes – Maille Dijon Originale – Unsalted butter – Cream cheese – Sour cream – Cheddar cheese  – Whole milk – Parsley Swipe up to see full ingredients

1. Microwave the baby potatoes until tender.

2. 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.

3. Combine the scooped out potatoes with the remaining ingredients.

4. Stir well to combine.

5. Fill the potato skin shells and top with cheese.

6. Bake until hot and golden brown. Serve warm garnished with herbs.

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