mini cheddar and chive twice-baked potatoes

can you even handle the cuteness?!?
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mini cheddar and chive twice-baked potatoes

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 weeknight dinner.

Roasting the potatoes in a good slick of olive oil makes their skins super crispy, and adding cottage cheese to the filling makes it soo light and fluffy. I can’t wait for you to try them.

see it in action…

mini cheddar and chive twice-baked potatoes

makes 15


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


  • Heat oven to 425°F. On a rimmed baking sheet, toss 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 pan halfway through, until easily pierced with a paring knife, 25 to 30 minutes. Reduce the oven temp. to 375°F.
  • When cool enough to handle, use a melon baller or small spoon/measuring spoon to scoop flesh into a medium bowl (leave a bit 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 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



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