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!
Pierce each potato a few times with a fork and place on a microwave-safe dish. Microwave until tender, about 8-10 mins.
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.
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.
Mix the potato mixure well, being sure the softened butter and cream cheese are fully encorporated.
Fill the potato skins with the potato mixture, piling high and pressing slightly so they don't spill. Sprinkle with reserved cheddar cheese.
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.