Mini Cheesy Twice-Baked Potatoes

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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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INGREDIENTS

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1. Microwave the baby potatoes until tender.

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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.

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

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4. Stir well to combine.

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

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

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