Mini Cheddar and Chive Twice-Baked Potatoes
Mini Cheddar and Chive Twice-Baked Potatoes
Ingredients
- 1 1/2 pounds mini potatoes, mixed varieties, such as yellow and red
- 2 tablespoons olive oil
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, freshly ground, plus more to taste
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1/2 cup cottage cheese, small curd (or sour cream)
- 1/4 cup fresh chives, finely chopped, plus more for garnish
Instructions
- 1
Preheat your oven to 400°F. Thoroughly wash the mini potatoes and pat them dry. Place the clean potatoes on a baking sheet.
⏱️ 5 min•🌡️ 400
- 2
Drizzle the potatoes generously with olive oil, then season with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Toss to ensure all potatoes are evenly coated.
⏱️ 5 min
- 3
Roast the potatoes in the preheated oven for 30-35 minutes, or until their skins are crispy and the insides are tender when pierced with a fork. The cooking time may vary depending on the size of your mini potatoes.
⏱️ 35 min•🌡️ 400
- 4
Remove the roasted potatoes from the oven and allow them to cool slightly on the baking sheet for about 10 minutes. This makes them easier to handle.
⏱️ 10 min
- 5
Once cooled enough to handle, carefully slice each potato in half lengthwise. Using a small spoon or melon baller, scoop out the soft interior of each potato, leaving a thin shell of skin and a small amount of potato flesh attached to maintain structure. Place the scooped-out potato flesh into a medium mixing bowl.
⏱️ 10 min
- 6
To the bowl with the scooped potato flesh, add 1 cup of shredded sharp cheddar cheese, the cottage cheese (or sour cream), and 1/4 cup of finely chopped fresh chives. Season with additional salt and pepper to taste. Mash and mix all ingredients thoroughly until well combined and a creamy, fluffy, mashed potato-like filling is formed.
⏱️ 5 min
- 7
Carefully spoon or pipe the prepared filling back into the hollowed-out potato skins, creating a small mound on top of each. Arrange the filled potatoes back on the baking sheet.
⏱️ 5 min
- 8
Sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese over the top of each filled potato. For an extra touch, you can sprinkle a few more chopped chives on top at this stage or after baking.
⏱️ 2 min
- 9
Return the refilled potatoes to the oven and bake for 10-15 minutes, or until the cheese on top is melted and bubbly, and the potatoes are heated through. Keep an eye on them to prevent over-browning.
⏱️ 10 min•🌡️ 400
- 10
Remove from the oven and serve immediately as an appetizer or side dish. Garnish with extra fresh chives, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Cheddar and Chive Twice-Baked Potatoes
Ingredients
- 1 1/2 pounds mini potatoes, mixed varieties, such as yellow and red
- 2 tablespoons olive oil
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper, freshly ground, plus more to taste
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1/2 cup cottage cheese, small curd (or sour cream)
- 1/4 cup fresh chives, finely chopped, plus more for garnish
Instructions
- 1
Preheat your oven to 400°F. Thoroughly wash the mini potatoes and pat them dry. Place the clean potatoes on a baking sheet.
⏱️ 5 min•🌡️ 400 - 2
Drizzle the potatoes generously with olive oil, then season with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Toss to ensure all potatoes are evenly coated.
⏱️ 5 min - 3
Roast the potatoes in the preheated oven for 30-35 minutes, or until their skins are crispy and the insides are tender when pierced with a fork. The cooking time may vary depending on the size of your mini potatoes.
⏱️ 35 min•🌡️ 400 - 4
Remove the roasted potatoes from the oven and allow them to cool slightly on the baking sheet for about 10 minutes. This makes them easier to handle.
⏱️ 10 min - 5
Once cooled enough to handle, carefully slice each potato in half lengthwise. Using a small spoon or melon baller, scoop out the soft interior of each potato, leaving a thin shell of skin and a small amount of potato flesh attached to maintain structure. Place the scooped-out potato flesh into a medium mixing bowl.
⏱️ 10 min - 6
To the bowl with the scooped potato flesh, add 1 cup of shredded sharp cheddar cheese, the cottage cheese (or sour cream), and 1/4 cup of finely chopped fresh chives. Season with additional salt and pepper to taste. Mash and mix all ingredients thoroughly until well combined and a creamy, fluffy, mashed potato-like filling is formed.
⏱️ 5 min - 7
Carefully spoon or pipe the prepared filling back into the hollowed-out potato skins, creating a small mound on top of each. Arrange the filled potatoes back on the baking sheet.
⏱️ 5 min - 8
Sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese over the top of each filled potato. For an extra touch, you can sprinkle a few more chopped chives on top at this stage or after baking.
⏱️ 2 min - 9
Return the refilled potatoes to the oven and bake for 10-15 minutes, or until the cheese on top is melted and bubbly, and the potatoes are heated through. Keep an eye on them to prevent over-browning.
⏱️ 10 min•🌡️ 400 - 10
Remove from the oven and serve immediately as an appetizer or side dish. Garnish with extra fresh chives, if desired.
⏱️ 3 min