Mini Twice Baked Potatoes with Mortadella, Brie, and Chives Recipe

Introduction

These Mini Twice Baked Potatoes are a delightful twist on a classic comfort food. Filled with savory mortadella, creamy cheeses, and a hint of spice, they make a perfect appetizer or side dish. Crispy on the outside and luxuriously soft inside, they’re sure to impress your guests.

Ingredients

• 6 small to medium Yukon Gold potatoes
• 4 oz mortadella, chiffonade
• 1 large shallot, finely chopped
• 1 serrano pepper, finely chopped
• 2 tbsp unsalted butter
• 3 tbsp crème fraîche (divided)
• 4 Laughing Cow cheese wedges
• Pinch of nutmeg
• 2 tbsp chives, plus more for topping
• ⅓ cup aged cheddar
• Brie (1 piece per potato half)
• Olive oil
• Salt and pepper to taste

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Coat the potatoes with olive oil and bake for 25–30 minutes, or until a fork easily pierces them.
2. Step 2: Heat a pan over medium-low heat for 2 minutes. Add the mortadella and cook for 5–6 minutes until it crisps and releases its fat. Remove and drain on paper towels, then chop finely.
3. Step 3: In the same pan, add the shallot, serrano, and butter. Cook over medium heat for about 5 minutes, until the butter browns slightly and the shallot softens.
4. Step 4: Once the potatoes are cool enough to handle, slice them in half. Score the inside flesh and carefully scoop it out, keeping the skins intact. Set the scooped potato aside.
5. Step 5: Drizzle the potato skins with more olive oil and return them to the oven at 425°F (220°C) for 15–20 minutes to crisp up.
6. Step 6: Use a potato ricer to mash the scooped potato flesh. In a bowl, combine it with Laughing Cow cheese, cheddar, chives, 2 tablespoons crème fraîche, the chopped mortadella, a pinch of nutmeg, salt, pepper, and the shallot and serrano butter mixture. Mix until smooth and well combined.
7. Step 7: Pipe or spoon the potato mixture back into the crisped potato skins. Bake at 425°F (220°C) for 15–20 minutes, until golden on top but not burnt.
8. Step 8: Place a piece of brie on each potato half and bake for an additional 1 minute, just until the brie melts slightly. Garnish with extra chives before serving.

Tips & Variations

• To save time, you can bake the potatoes a day ahead and refrigerate them before completing the recipe.
• For a vegetarian version, substitute the mortadella with sautéed mushrooms or caramelized onions.
• Use different cheeses like Gruyère or Parmesan to change the flavor profile.
• Be careful not to overbake after filling the potatoes to keep them creamy inside.

Storage

Store any leftover twice baked potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven until warmed through to maintain their texture. Avoid microwaving for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, Yukon Gold potatoes work well for their creamy texture, but Russets or red potatoes can also be used. Just adjust baking times accordingly.

Can I prepare these in advance?

Absolutely. Bake the potatoes and prepare the filling up to a day ahead. Assemble and bake them just before serving for the best taste and texture.

Mini Twice Baked Potatoes with Mortadella, Brie, and Chives Recipe

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★★★★★

4.6 from 77 reviews

• Author: Aiden
• Total Time: 80 minutes
• Yield: 12 mini twice baked potato halves 1x

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Description

These Mini Twice Baked Potatoes are a delightful appetizer combining creamy, cheesy potato filling with crispy, savory mortadella and a hint of spice from serrano peppers. Yukon gold potatoes are baked, scooped, mixed with rich ingredients including creme fraiche, aged cheddar, and brie, then baked again until golden and topped with melted brie and fresh chives for an irresistible bite-sized treat.

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Ingredients

Scale 1x2x3x

Potatoes

• 6 small/medium Yukon Gold potatoes
• Olive oil for drizzling
• Salt and pepper to taste

Filling

• 4 oz mortadella, chiffonade
• 1 large shallot, finely chopped
• 1 serrano pepper, finely chopped
• 2 tbsp unsalted butter
• 1 tbsp creme fraiche (initial cooking)
• 4 Laughing Cow cheese wedges
• 2 tbsp creme fraiche (for filling)
• 2 tbsp chopped chives + extra for topping
• ⅓ cup aged cheddar cheese, shredded
• Pinch of nutmeg
• Salt and pepper to taste

Topping

• Brie cheese, 1 piece per potato half

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Instructions

1. Bake the Potatoes: Preheat your oven to 400℉. Drizzle the whole Yukon Gold potatoes with olive oil and season with salt and pepper. Place them directly on the oven rack or a baking sheet and bake for 25-30 minutes until they are fork tender.
2. Prepare Mortadella: Heat a pan over medium-low heat for 2 minutes. Add the mortadella and cook, allowing it to render fat and crisp up, about 5-6 minutes. Remove from pan and place on paper towels to drain excess fat. Once cooled, chop finely into chiffonade.
3. Sauté Shallot and Serrano: In the same pan, add the finely chopped shallot, serrano pepper, and unsalted butter. Cook over medium heat for about 5 minutes until the butter browns slightly and the mixture softens and becomes fragrant.
4. Prepare Potato Shells: Slice each baked potato in half lengthwise. Score the inside edges and carefully scoop out the potato flesh, placing the insides in a bowl.
5. Par-bake the Potato Shells: Drizzle the potato halves with olive oil again and return them to the oven at 425℉ to bake for an additional 15-20 minutes. This step crisps the skins and firms them up.
6. Make the Filling: Using a potato ricer or fork, mash the scooped potato insides until smooth. Add the four Laughing Cow cheese wedges, shredded cheddar, two tablespoons of creme fraiche, chopped chives, cooked mortadella, the browned shallot and serrano mixture, a pinch of nutmeg, salt, and pepper. Mix thoroughly to create a creamy, flavorful filling.
7. Fill and Bake: Pipe or spoon the filling mixture back into the par-baked potato shells, spreading evenly. Bake at 425℉ for 15-20 minutes until the filling is golden and heated through but not burnt.
8. Add Brie Topping: Place a piece of brie on top of each stuffed potato half. Return to the oven and bake for an additional 1 minute, just enough to slightly melt the brie. Remove from oven and garnish with extra chopped chives before serving.

Notes

• Use Yukon Gold potatoes for their creamy texture and buttery flavor.
• For extra spice, adjust the amount of serrano pepper to taste.
• Mortadella crisps up nicely for texture; be sure not to skip this step.
• Use a potato ricer if possible for smooth filling without lumps.
• Serve warm as an appetizer or side dish.
• Leftover filling can be stored in the fridge for up to 2 days.

• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Keywords: mini twice baked potatoes, twice baked potatoes, mortadella potatoes, cheesy stuffed potatoes, appetizer potatoes, holiday potato recipe