Cheese-Filled Potatoes

Cheese-Filled Potatoes


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There's no better way to start a meal than with a delicious potato appetizer! Make mini twice baked potatoes with plenty of cheese for your dinner starter.

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Time needed

15 min preparation + 1.5 hour cooking

Serving Size / Yield

4 servings


  • 1 1/2 lb. medium Yukon gold potatoes
  • 2 Tbsp. olive oil
  • 1 tsp. salt
  • 1/3 C. Panko breadcrumbs
  • 1/4 C. chopped fresh chives
  • 1/4 C. freshly grated Parmesan
  • 1/4 C. shredded cheddar
  • 1/4 C. sour cream
  • 2 Tbsp. butter, melted
  • 1 Tbsp. heavy cream

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Preheat the oven to 375 degrees. Put the potatoes on a baking sheet and toss with olive oil and salt. Bake about 1 hour until the potatoes are tender. Meanwhile, put the Panko, 2 tablespoons chives, and 2 tablespoons Parmesan in a bowl. Mix until combined. In another bowl mix the sour cream, butter, heavy cream, the rest of the Parmesan, remaining chives, and 1/4 teaspoon salt. When the potatoes are done, cut off the top third and remove the insides. Place the insides in a bowl and mash until smooth. Add the sour cream mixture and mix well. Spoon the filling back into each potato and sprinkle the Panko mixture on top. Bake another 20 minutes until cooked through.

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