mini cheddar and chive twice-baked potatoes

can you even handle the cuteness?!?
Jump to Recipe

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

Ingredients

  • 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

Instructions

  • 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

Yes?

No?

let me know what you think!

Your email address will not be published. Required fields are marked *