Easy Mini Double Cheese Stuffed Twice Baked Potatoes
By: Sheri Wetherell
Published: October 1, 2014

Grab those baby potatoes - yup, the little ones you just bought and are sitting patiently amongst the onions - and let’s stuff them with some cheesy goodness. Kids and adults alike will go mad for these twice baked potatoes. They’re a great snack, an appetizer on gameday, or as a side dish. Don’t be too precise when it comes to measuring out ingredients; this is all about flavor and how much or how little of something you enjoy most. Love goat cheese? Put more in there and add a little more crumbles on top like we did. Favor a sharp Cheddar? We do, too! In fact, we added both of these delicious cheeses to our stuffed potatoes and the result was a cheese-lovers dream - creamy with just the right amount of sharp and pungent flavor.
	Our tip for creating a super tasty stuffed potato is to season the skins well and bake them until crispy. The crisp, saltiness of the skins is a wonderful contrast to the creamy stuffing. You're going to love these ooey gooey cheesy potatoes!

 Easy Mini Double Cheese Stuffed Twice Baked Potatoes
	Makes 16 appetizer size halves
	8 small red or new potatoes
	Olive oil or olive oil spray
	Salt and pepper  
	1 tablespoon butter, softened to room temperature
	2 ounces goat cheese, plus a bit more for garnish
	2 ounces sharp Cheddar cheese, grated, plus a bit more for garnish
	1-2 tablespoons sour cream
	2 green onions, white and green parts, finely chopped and divided
Lawry’s Seasoned Salt (or your favorite seasoning blend) to taste
 Step 1: Prepare the Spuds
	Scrub the potatoes clean, pat them dry with paper towels, and place them on a foil lined baking sheet for easy clean up. Next, coat potatoes on all sides with olive oil and season well with salt and pepper. Place in a 375° F oven and bake for 40 minutes or until soft.
	Remove from oven and allow to cool a bit at room temperature.
	Increase the oven heat to broil.
	When the potatoes are cool enough to handle slice them in half lengthways. Using a melon baller or small spoon, carefully scoop out the flesh of the potatoes (taking care to not cut through the skin) into a small bowl. Smash the potatoes with the back of a fork until they are in small chunks. Don’t overwork the potatoes or they will become too gooey, it’s okay for the texture to remain rustic and not perfectly smooth.
 Step 2: Doctor Up the Filling
	Add softened butter, both cheeses, sour cream and green onions (reserving a few of the green tops for garnish). Mix until ingredients are combined and season with Seasoned Salt.
	Top potatoes with a bit of goat cheese crumbles and/or grated Cheddar cheese. 
 Step 3: Brown In the Oven
	Place potatoes back onto the baking sheet and put under the broiler until the tops are lightly browned, watching carefully so they do not burn; about 1-2 minutes.
	Remove from oven and top with some of the green onions.
Excellent served warm or hot from the oven. TIP: Allow to cool if serving small children as potatoes can be molten lava hot.