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

Introduction

Mini Twice Baked Potatoes are a delicious and elegant twist on a classic comfort food. These bite-sized potatoes are filled with a creamy, cheesy mixture and topped with melty brie, making them perfect for appetizers or a tasty side dish. Easy to make and full of flavor, they’re sure to impress your guests.

Ingredients

• 6 small/medium Yukon Gold potatoes
• 4 oz mortadella, chiffonade
• 1 large shallot, finely chopped
• 1 serrano, 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 oven to 400℉. Rub potatoes with olive oil, then bake for 25-30 minutes until fork tender.
2. Step 2: Heat a pan over medium-low for 2 minutes. Add mortadella and cook for 5-6 minutes until crisp. Remove and drain on paper towels, then finely chop.
3. Step 3: In the same pan, add shallot, serrano, and butter. Cook on medium heat for about 5 minutes until butter browns slightly. Remove from heat.
4. Step 4: Slice potatoes in half and carefully scoop out the insides, keeping the skins intact. Set the potato flesh aside.
5. Step 5: Drizzle olive oil on the hollowed potato skins and return to the oven at 425℉ for 15-20 minutes to crisp.
6. Step 6: Use a potato ricer to mash the reserved potato insides. Add Laughing Cow cheese wedges, aged cheddar, chives, 2 tbsp crème fraîche, mortadella, nutmeg, salt, pepper, and the shallot-serrano mixture. Mix until smooth and creamy.
7. Step 7: Pipe or spoon the filling back into the potato skins. Bake at 425℉ for 15-20 minutes until golden but not burnt.
8. Step 8: Top each potato half with a piece of brie. Bake for 1 more minute until the brie melts slightly. Garnish with extra chives and serve warm.

Tips & Variations

• For a vegetarian version, omit the mortadella and add sautéed mushrooms or caramelized onions for extra flavor.
• If a potato ricer isn’t available, mash the potato insides with a fork or potato masher, but avoid over-mashing to keep texture.
• Substitute crème fraîche with sour cream or Greek yogurt if desired.
• Use different cheeses like gruyère or mozzarella for a unique taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350℉ until heated through to maintain the crispy skins. Avoid microwaving to keep the texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these potatoes ahead of time?

Yes, you can prepare the filling and potato skins separately and assemble just before baking to keep them fresh and crispy.

What type of potatoes work best for twice baked potatoes?

Yukon Gold are ideal because they have a creamy texture and slightly sweet flavor that works well for mashing and stuffing.

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

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★★★★★

4.7 from 164 reviews

These Mini Twice Baked Potatoes are a deliciously savory appetizer featuring Yukon Gold potatoes filled with a creamy mixture of mortadella, cheeses, shallots, serrano, and aromatic chives. Crispy on the outside with a flavorful, cheesy interior, they are topped with melty brie and a sprinkle of fresh chives for an elegant finish.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 20 minutes
• Yield: 12 mini twice baked potato halves 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

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 (for shallot mixture)
• 4 Laughing Cow cheese wedges
• ⅓ cup aged cheddar (shredded)
• 2 tbsp creme fraiche
• 2 tbsp chives (plus more for topping)
• Pinch of nutmeg

Topping

• Brie cheese (1 piece per potato half)

Instructions

1. Bake the potatoes: Preheat your oven to 400°F (205°C). Drizzle the Yukon Gold potatoes with olive oil and sprinkle with salt and pepper. Place them on a baking sheet and bake for 25-30 minutes until tender when pierced with a fork.
2. Crisp the mortadella: While the potatoes bake, heat a pan over medium-low heat for 2 minutes. Add the mortadella and cook for 5-6 minutes, allowing it to crisp and render fat. Remove and drain on paper towels, then finely chop.
3. Sauté aromatics: In the same pan, add butter, finely chopped shallot, and serrano pepper. Sauté over medium heat for about 5 minutes, until the butter is slightly browned and the shallot softens. Stir in 1 tbsp creme fraiche to create a creamy base.
4. Prepare the potato shells: Slice the baked potatoes in half lengthwise. Score the flesh with a knife and carefully scoop out the insides, reserving the potato flesh in a bowl.
5. Crisp the potato shells: Drizzle a little olive oil over the hollowed potato shells and place them back on the baking sheet. Bake at 425°F (220°C) for 15-20 minutes to get the skins crispy.
6. Make the filling: Pass the reserved potato insides through a potato ricer for smooth texture. Combine the riced potato with the chopping mortadella, sautéed shallot and serrano mixture, 4 Laughing Cow cheese wedges, shredded cheddar, 2 tbsp creme fraiche, chives, nutmeg, salt, and pepper. Mix thoroughly until creamy and well combined.
7. Fill the potatoes: Pipe or spoon the potato-cheese-mortadella mixture back into the crispy potato shells, forming a smooth mound on each half. Return to the oven at 425°F and bake for 15-20 minutes, until golden on top but not burnt.
8. Add brie and finishing cook: Place a piece of brie cheese on each stuffed potato half and bake for an additional 1 minute so the brie becomes slightly melted and gooey. Remove from oven and garnish with extra fresh chives before serving.

Notes

• Use Yukon Gold potatoes for their creamy texture and flavor, but Russets can also work.
• Be careful not to overbake the potatoes after filling to prevent drying out.
• If you prefer less heat, reduce or omit the serrano pepper.
• To save time, mortadella can be crisped earlier and kept warm, but adding it fresh keeps the texture better.
• For a vegetarian version, omit mortadella and add additional cheese or sautéed mushrooms.

Keywords: mini twice baked potatoes, twice baked potatoes, mortadella recipes, cheesy appetizers, potato appetizers, party snacks