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Close up of Mini Cheesy Twice-Baked Potatoes on a black plate garnished with herbs.
Mini Cheesy Twice-Baked Potatoes
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

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!

Course: Appetizer
Cuisine: American
Keyword: twice-baked potatoes
Servings: 6 Servings
Calories: 294 kcal
  • 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
  1. Pierce each potato a few times with a fork and place on a microwave-safe dish. Microwave until tender, about 8-10 mins.

    Microwave the potatoes
  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.

    Scoop out the potato skins
  3. 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.

    Combine all the ingredients
  4. Mix the potato mixure well, being sure the softened butter and cream cheese are fully encorporated.

    Mix well
  5. Fill the potato skins with the potato mixture, piling high and pressing slightly so they don't spill. Sprinkle with reserved cheddar cheese.

    Scoop into the shells and top with cheese
  6. 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.

    Bake until golden
Recipe Notes
  • 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.
Nutrition Facts
Mini Cheesy Twice-Baked Potatoes
Amount Per Serving
Calories 294 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13g81%
Cholesterol 64mg21%
Sodium 1134mg49%
Potassium 398mg11%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 2g2%
Protein 10g20%
Vitamin A 793IU16%
Vitamin C 17mg21%
Calcium 250mg25%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.