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If we are being honest, they go in the oven 4 times but who’s counting 🥲. Not your Mom’s twice baked potatoes, but that’s okay because they are chef’s kiss 💋 These loaded cheesy Mini Twice Baked Potatoes are truly a showstopper! They’re a great app for holiday parties or game day and you can make them ahead which makes them even better!
Why You’ll Love Mini Twice Baked Potatoes
If you like brie 🧀 and you like potatoes 🥔, these are for you! Cheese, crispy mortadella, chives, shallots, serrano for a little bite and my secret ingredient that makes this dish so creamy and delicious. Topped with the melted brie. What is not to love about these Cheesy Twice Baked Potatoes!?
How To Prepare Mini Twice Baked Potatoes
🥔 Line a baking sheet with foil for easy clean up. Add some olive oil to the potatoes and bake at 400℉ for 25-30 minutes or until fork tender.
🔥 Preheat a pan for 2 minutes and on medium low heat. Roll and slice the mortadella (see video). Add the sliced mortadella to the pan and let it render and crisp up. It’ll be like 5-6 minutes. Remove from pan and set over paper towels. Chop it finely.
🧅 In that same pan add your chopped shallot, Serrano and butter. Let them cook on medium heat for about 5 minutes, until the butter browns slightly.
🔪 Slice the potatoes in half, score and remove the insides leaving about ¼ inch for the skins to have stability. Set aside.
🔥 Drizzle more olive oil on the potatoes and return to the oven to bake until crispier for 15-20 minutes at 425℉.
🥣 Now for the star of these Loaded Twice Baked Potatoes; Using a potato ricer, press through the insides of the potatoes that you set aside earlier and add the laughing cow cheese, cheddar, chives, creme fraiche, mortadella, nutmeg, salt, pepper, shallot and Serrano. Mix well. When the potato skins are done, pipe the mixture into the potatoes and bake for another 15-20 minutes, making sure they’re golden but not burnt.
🧀 Top with a chunk of brie and bake for 1 more minute, so it gets slightly melty. Top with chives.
And that is it, subscribe for more!
Substitutions for Mini Twice Baked Potatoes
- If you don’t want to use mortadella, you can use bacon or prosciutto instead.
- If you are not a brie fan, you can use your choice of melty cheese to top these Mini Twice Baked Potatoes.
- If you’re not a cheddar fan, you can substitute it for gruyere or gouda.
- If you would like a bigger potato, you can always use Idaho Potatoes instead. Just make sure you adjust the other ingredients to make up for the extra potatoes.
Variations for Mini Twice Baked Potatoes
- If you want to have a heatless version, just skip the Serranos. Everything else has no kick.
- If you want an even more luxurious feel, add a tiny amount of truffle oil to the potato mixture. Remember a little goes a long way!
🔥Chef Nadia’s Tip🔥
For these cheesy twice baked potatoes, make sure you score your potatoes before removing the insides and leave about ¼ inch of the potato when scooping it out. This makes for an easier time getting the potatoes out as well as keeping your potato skins intact.
Recipes That Pair
Common Questions
You certainly can . If you are making these ahead, follow the recipe until you pipe the potato mixture back into the potato skins. Then store the potatoes in and airtight container in the fridge. When you are ready to continue, bake at 425℉ until thoroughly heated (about 25-30 minutes) and then continue with the rest of the recipe.
You can but not with the brie. If you think you’ll be eating some of them later, skip melting the brie on top till right before.
Make sure you bake the potatoes long enough. Scoring the potatoes really helps with getting the insides out while leaving the skins intact. When you are scooping the potatoes out, make sure to leave about ¼ inch to provide structure.
Mini Twice Baked Potatoes
Equipment
- 1 baking sheet
- 1 pan
- 1 Potato Ricer
- 1 Bowl
Ingredients
- 6 small/med yukon gold potatoes
- 4 oz mortadella, chiffonade
- 1 large shallot, finely chopped
- 1 serrano, finely chopped
- 2 tbsp unsalted butter
- 1 tbsp creme fraiche
- 4 laughing cow wedges
- Pinch of nutmeg
- 2 tbsp creme fraiche
- 2 tbsp chives + more for topping
- ⅓ cup aged cheddar
- Brie, 1 piece per potato half
- Olive oil
- Salt and pepper to taste
Instructions
- Add some olive oil to the potatoes and bake at 400℉ for 25-30 minutes or until fork tender.
- Preheat a pan for 2 minutes and on medium low heat add mortadella and let it render and crisp up. It’ll be like 5-6 minutes. Remove from pan and set over paper towels. Chop it finely.
- In that same pan add the shallot, serrano and butter. Let them cook on medium heat for about 5 minutes, until the butter browns slightly.
- Slice the potatoes in half, score and remove the insides and set that aside.
- Drizzle more olive oil on the potatoes and return to the oven to bake for 15-20 minutes at 425℉.
- Using a potato ricer, press through the insides of the potatoes that you set aside earlier and add the laughing cow cheese, cheddar, chives, creme fraiche, mortadella, nutmeg, salt, pepper, shallot and serrano mixture. Mix well.
- Pipe the mixture into the potatoes and bake at 425℉ for 15-20 minutes, making sure it’s golden but not burnt.
- Top with a chunk of brie and bake for 1 more minute, so it gets slightly melty. Top with chives.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
