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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
