*If you’re looking for my cottage cheese twice-baked potato recipe, you’ll find it in the caption of this post. Below is the mini version!

As soon as you make these mini twice-baked potatoes, you’ll quickly see how versatile (and underrated!) they are. I made them last year as a super bowl snack, but they’re also perfect as a party appetizer or for serving with any weeknight dinner.

Roasting the small new potatoes in a good slick of olive oil makes their skins super crispy, and adding cottage cheese to the filling makes it extra light and fluffy. Cottage cheese skeptics: you’ll never know it’s there, I promise (though I suppose you could use sour cream).

scooping and filling the potatoes

My favorite tool for scooping out the insides of the potatoes is a melon baller. Not only is it the perfect size for the mini potatoes, but I love it for all sorts of fruits, not just melon! Melon-balled mango might just be my favorite, which I like to pile onto fro-yo or cottage cheese breakfast bowls.

When you’re ready to return the filling to the potato skins, I find it easiest to just pinch it in with your fingers. And don’t forget to top each one with more cheese before baking! You’ll know they’re done when the filling is puffed and warm and the cheese is lightly browned.

see it in action…

watch video

mini cheddar and chive twice-baked potatoes

makes 15

Ingredients

  • 1 1/2 pounds small new potatoes (about 15)
  • 2 tablespoons extra-virgin olive oil
  • 1 3/4 teaspoons kosher salt, divided
  • freshly-ground black pepper
  • 1/4 cup cottage cheese (I always use Good Culture)
  • 2 tablespoons chopped fresh chives, plus more for topping
  • 2 ounces sharp cheddar cheese, grated (½ cup), divided

Instructions

  • Heat the oven to 425°F. On a rimmed baking sheet, toss the potatoes with oil (it may seem like a lot but it will make the skins so crispy), 3/4 teaspoon of the salt and several grinds pepper. Roast, shaking the pan halfway through, until the potatoes can be easily pierced with a paring knife, 25 to 30 minutes. Reduce the oven temperature to 375°F.
  • When cool enough to handle, use a melon baller or small spoon/measuring spoon to scoop the potato flesh into a medium bowl. (Be sure to leave a bit of flesh around the perimeter of the potatoes).
  • Add the cottage cheese, chives, half the cheddar, remaining 1 teaspoon salt, and several grinds pepper to the bowl and stir and smash until combined. Stuff the potatoes and top with the remaining cheese.
  • Bake until the filling is puffed and warm and the cheese is lightly browned, 20 to 25 minutes. Top with more chives.
Inspired by my recipe for Real Simple.