These appetizers make a wonderfully hearty addition to a winter buffet: a mini version of a beloved stuffed potato side. Feel free to add ingredients like bacon, broccoli, chives, or a sour cream topping. You can also make these ahead of time, and reheat them for serving. I would recommend making a double-batch of these.
Twice-Baked Baby Potatoes
*Makes one dozen
Ingredients:
7 small red potatoes, around 2″ in diameter
3/4 cup cheddar cheese, shredded
1/2 cup of cream or half & half
1 Tablespoon butter
Salt & pepper, to taste
Directions:
Slice six of the potatoes in half and hollow out the insides of the potatoes with a melon baller; reserve the scooped-out potato scraps. Peel and chop the seventh potato into ½” cubes; set aside, along with the potato scraps.
Brush the scooped-out potato halves with oil and roast on a sheet tray in 350 degree oven, about 10-15 minutes, until the sides of the potatoes are soft enough to pinch slightly.
Meanwhile, place diced potatoes and potato scraps into a saucepan and cover with water. Bring to a boil and simmer until potatoes are soft.
Drain the potatoes and mash them with the cream, butter, cheddar, and any additional ingredients. Season with salt and pepper to taste.
-Fill the baked potato halves with the mashed potato mixture; bake in a 350 degree oven until heated through, or refrigerate to heat later.