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.