These mini Twice Baked Potatoes are a simple appetizer or even side dish that everyone will love — creamy, perfectly seasoned, cheesy potatoes stuffed inside a tender potato shell!

Note: If you’re using a bag of Little Potatoes, simply toss potatoes with 1 to 2 tablespoons of canola oil before spreading on a baking sheet. Bake at 400 °F for 30 minutes or until tender, and proceed with the recipe, substituting your own blend of herbs and spices into the mashed potatoes.
30 mins
45 mins



  • 1 package any flavor Roast or Grill Ready Little Potatoes
  • 2 Tbsp canola oil
  • 1/8 cup 1% milk
  • 1/4 tsp salt
  • 1/2 cup mozzarella cheese, shredded


  • Step 1

    Preheat oven to 400 °F.

  • Step 2

    Remove foil tray of the potato package and tear off plastic film. Toss potatoes with oil and bake for 30 minutes or until tender (reserving the seasoning pack instead of stirring it in).

  • Step 3

    Remove potatoes from the oven and cool to room temperature. Slice the top off each potato, then scoop out most of the flesh using a small spoon or paring knife.

  • Step 4

    Mash potato flesh with half of the seasoning pack, milk, and salt. Add more seasoning or salt as desired. Fill potato shells with mashed potato mixture and sprinkle with cheese. (*To make ahead: cover in plastic wrap and refrigerate until ready to bake, up to 24 hours).

  • Step 5

    Bake at 400 °F for 15 minutes or until light golden brown on top.