Mini Twice Baked Potatoes

Published December 7, 2012 by jenmatteson

I recently made these for my aunt’s cookie exchange, but I’ve made them several times in the past.  They are always a hit.  The only problem is that they are super hot when they come out of the oven, so you can’t eat them right away.  But the good news is that if you are serving them for an event, they stay warm while sitting out for awhile.  Though again, I must say that they do not take long to magically disappear!

Mini Twice Baked Potatoes

These would be perfect for any party as an appetizer: birthday, holiday, tailgate, just because…you get the picture.  I’ve had this recipe for so long, I wasn’t sure where I got it from.  Thanks to Google, I think I found it’s original owner (at least, where I found it) at Pennies on a Platter.

Mini Twice Baked Potatoes

Mini Twice Baked Potatoes

Source: Adapted from Pennies on a Platter
Servings: 6


1 lb baby red potatoes, scrubbed
1 cup shredded cheddar
4 oz cream cheese, room temperature
1/4 cup parsley, minced
salt and pepper
2 tbsp – 1/4 cup half and half
chives for garnish


1. Cut potatoes in half (lengthwise if they aren’t quite round works best).  Then slice a small bit off the end of each so the half can stand on its own.  Place potatoes in a large stockpot, fill with water, making sure to salt the water.  Boil potatoes until fork tender, about 20 minutes.

2. Drain potatoes and spread out on baking sheet to cool.   Meanwhile, in a large bowl, combine shredded cheese, cream cheese and parsley.

3. After potatoes have cooled, scoop out insides, leaving a solid shell (a melon baller works perfectly).  Place insides into cream cheese mixture.  Once all potatoes are scooped out, mix cream cheese and potato mixture until as smooth as possible (a stand mixer works great!).  Slowly add in half and half until mixture is creamy and smooth.  Careful not to add too much or your filling will run in the oven.  Salt and pepper mixture to taste.

6. Preheat oven to 375 degrees.  Prepare baking sheet with foil and cooking spray.  Place potato shells on baking sheet.  Using a pastry bag or plastic zip-top bag with end snipped, pipe mixture into the potato shells.  Bake potatoes until heated through and just beginning to brown on top, about 10 minutes.  Garnish with chopped chives and serve.

*You can certainly make these a day ahead of time and bake them just before serving.

3 comments on “Mini Twice Baked Potatoes

  • Leave a Reply

    Fill in your details below or click an icon to log in: Logo

    You are commenting using your account. Log Out /  Change )

    Twitter picture

    You are commenting using your Twitter account. Log Out /  Change )

    Facebook photo

    You are commenting using your Facebook account. Log Out /  Change )

    Connecting to %s

    %d bloggers like this: