Twice-Baked New Potatoes Recipe

This easy Twice-Baked New Potatoes recipe is made with baby potatoes, softened cream cheese, sour cream, and grated Monterey Jack cheese. This recipe creates a creamy and savory appetizer that has all the decadent flavor of a classic twice-baked potato in a bite-sized, elegant form. It’s perfect for a cocktail party, a special holiday meal, or as a fun side dish.

Twice-Baked New Potatoes Ingredients

• 12 new potatoes
• 2 tablespoons olive oil
• 1 1/2 cups grated Monterey Jack cheese
• 4 ounces cream cheese, softened
• 1/2 cup sour cream
• 1 tablespoon finely minced fresh chives
• 1 clove garlic, pressed
• Salt and freshly ground black pepper

How To Make Twice-Baked New Potatoes

1. Roast the potatoes: Preheat your oven to 375°F (190°C). Drizzle the potatoes with olive oil and toss them to coat. Place them on a baking sheet and roast for 20 to 25 minutes, or until they are tender and the skin is slightly crisp.
2. Make the filling: Once the potatoes are cool enough to handle, cut them in half lengthwise. Use a small spoon or scoop to carefully remove the insides, leaving a thin margin of potato intact to keep the shell from collapsing. Put the scooped-out potato flesh in a mixing bowl.
3. Combine the ingredients: To the potato flesh, add the Monterey Jack cheese, softened cream cheese, sour cream, chives, pressed garlic, and salt and pepper to taste. Mash the mixture until it is totally smooth and creamy.
4. Stuff and bake again: Spoon the creamy potato mixture back into the empty potato skins, mounding the filling slightly. Place the stuffed potatoes back on the baking sheet and return them to the oven. Bake for 10-15 minutes, or until the filling is warmed through and the cheese is melted and bubbly. Serve immediately.

Recipe Tips

• Use a melon baller: For scooping out the potato flesh, a small spoon or a melon baller works best. It helps you get a clean scoop without tearing the delicate potato skin.
• Don’t overbake the potatoes: New potatoes are smaller and will cook much faster than large russets. Bake them just until they are tender to avoid a dry texture.
• Season as you go: Be sure to season the potato mixture with salt and pepper to your liking. Taste the filling before you stuff the potatoes and adjust the seasonings if needed.
• Get creative with toppings: This recipe is a great starting point. You can add finely crumbled bacon, a sprinkle of paprika, or a dollop of sour cream on top for a little extra flavor and flair.

What To Serve New Potatoes

These elegant little potatoes are perfect as a fancy appetizer at a party or as a side dish for a special meal. They pair beautifully with grilled steak or a roasted chicken. You can also serve them with a fresh green salad or alongside other finger foods for a complete party spread.

How To Store New Potatoes Leftovers

Refrigerate: Store any leftover twice-baked new potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven until heated through. Freeze: While you can freeze them, the texture may change slightly. Prepare the potatoes up to the point of the second bake, let them cool completely, then freeze on a baking sheet before transferring to a freezer-safe bag. Reheat from frozen in a 375°F (190°C) oven for about 20-25 minutes.

Twice-Baked New Potatoes Nutrition Facts

• Calories: 150 kcal
• Total Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 25mg
• Sodium: 200mg
• Total Carbohydrate: 10g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 5g

Frequently Asked Questions

• Can I use a different type of potato? Yes, you can. While new potatoes are ideal for their size and thin skins, you could also use small red or yellow potatoes. Just be aware that cooking times may vary slightly.
• Can I make these ahead of time? Yes, they are great for making ahead. You can prepare and stuff the potatoes, then store them in the refrigerator, covered, for up to 24 hours. When you’re ready to serve, just do the second bake as directed, adding a few extra minutes to heat them through.
• How do I get the potato filling extra smooth? To get a super-smooth filling, make sure your cream cheese is softened to room temperature. You can also use a food mill or a potato ricer for an even finer texture before mixing in the other ingredients.

Try More Recipes:

• Twice Baked Potato Casserole Recipe
• Twice Baked Potatoes Recipe
• Twice-Baked Sweet Potatoes Recipe