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