Mini Cheese-Stuffed Twice Baked Potatoes

Mini Cheese-Stuffed Twice Baked Potatoes


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These mini potatoes make a great appetizer or side on game day. The salty, crisp skins of the potatoes are a great contrast to the creamy, cheesy filling.

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Time needed

10 min preparation + 42 min cooking

Serving Size / Yield

16 halves


  • 8 small red or new potatoes
  • oil
  • salt and pepper
  • 1 Tbs. butter, softened
  • 2 oz. goat cheese
  • 2 oz. sharp Cheddar cheese, grated
  • 1-2 Tbs. sour cream
  • 2 green onions, finely chopped and divided
  • seasoned salt, to taste

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Preheat the oven to 375 degrees. Wash the potatoes, pat dry, coat the potatoes on all sides with oil, and season with salt and pepper. Bake for 40 minutes, or until soft. Let the potatoes cool enough to handle. Turn the oven heat to a broil.

Slice the cooled potatoes in half lengthwise. Carefully scoop out the flesh of the potatoes into a bowl. Smash the potatoes in a small chunks. Add the softened butter, the cheeses, sour cream, and green onions. Mix until the ingredients are combined and season with seasoned salt.

Put the filling back in the potato skins and top with a bit of goat cheese and grated Cheddar cheese. Put the potatoes back in the oven until the tops are lightly browned, about 1 to 2 minutes.

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