Cheese Filled Little Potatoes
Delight your taste buds with these irresistible Cheese Filled Little Potatoes—bite-sized delicacies perfect for any occasion! Featuring tender baby potatoes stuffed with a rich, creamy blend of buttery mashed potato, sharp cheddar cheese, and a hint of fresh chives, this recipe takes comfort food to a whole new level. Baked to golden perfection, these cheesy morsels are finished with a sprinkle of fresh herbs for a burst of flavor in every bite. Whether you’re planning a crowd-pleasing appetizer or a fun side dish, these cheesy stuffed potatoes are a guaranteed hit. Easy to prepare in under an hour with simple ingredients, this recipe brings a touch of gourmet flair to your table while remaining kid-friendly and customizable. Try serving them warm for the ultimate cheesy indulgence at your next gathering!
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Recipe Information
Ingredients
- 20 pieces Baby potatoes
- 1 cup Cheddar cheese
- 2 tablespoons Butter
- 2 tablespoons Heavy cream
- 2 tablespoons Fresh chives
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the baby potatoes thoroughly, then pat them dry with a kitchen towel.
Using a sharp knife, slice off a small section from the top of each potato to create a flat surface.
Scoop out the insides of each potato using a melon baller or small spoon, leaving enough of the potato intact to maintain its shape. Reserve the potato flesh in a bowl.
Place the hollowed-out potatoes on a baking sheet lined with parchment paper and brush them with 1 tablespoon of melted butter. Sprinkle with half the salt and pepper. Bake in the preheated oven for 20 minutes or until fork-tender.
Meanwhile, mash the reserved potato flesh in the bowl until smooth. Add the remaining butter, heavy cream, and shredded cheddar cheese. Stir until the mixture is creamy and fully combined.
Chop the fresh chives finely and mix half of them into the potato and cheese mixture. Save the other half for garnish.
Remove the baked potatoes from the oven and carefully spoon the cheese mixture into each hollow potato, slightly mounding it on top.
Return the stuffed potatoes to the oven and bake for another 8-10 minutes or until the cheese filling is bubbly and golden.
Garnish the potatoes with the reserved fresh chives and serve warm.
Nutrition Facts
Calories |
1452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.1 g | 85% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 3509 mg | 153% | |
| Total Carbohydrate | 173.1 g | 63% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 6.3 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 607 mg | 47% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 4129 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
