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Mini Twice-Baked Potatoes

  • Makes 12 potatoes

  • 12 ea Yukon Potatoes, golf-ball sized
  • 2 T Cream Cheese
  • 2 T  Sour Cream
  • 1 C Adams Reserve Cheddar, grated
    (or 4 Slices Adams Reserve Cheddar)
  • 3/4 T Salt
  • 1 T Olive Oil
  • 1 T Fresh Chive
  • Pinch Fresh Ground Black Pepper

Preheat the oven to 350°F.  In a mixing bowl, toss the potatoes with the olive oil and 1/2 t of the salt.  Bake on a cookie tray for about 30 minutes or until easily pierced with a fork.  Remove from the oven and let cool.  When cool enough to handle, cut the top 1/4 off of the potatoes and scoop out most of the insides into a mixing bowl.  Set the potato shells aside.  Add the remaining ingredients to the bowl and mix well.  Fill the potatoes, mounded with the mixture.  Refrigerate for up to 2 days or bake immediately.  Bake the potatoes for 10 minutes or until golden brown.  Serve while still hot.