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Mini Twice Baked Potatoes
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5 from 1 vote

Mini Twice Baked Potatoes with Farmer Sausage and Sundried Tomato

Course Appetizer
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 - 8
Author Cooks with Cocktails


  • 1 tbsp olive oil
  • 1/2 tsp coarse salt
  • 12 small potatoes ( 2 inches across)
  • 1/4 farmer sausage , cooked and chopped small
  • 1/2 cup green onions
  • salt and pepper (about 1/2 tsp)
  • 1 cup gruyere
  • 1/2 cup cream cheese (chive and onion)
  • 1/4 cup sundried tomatoes chopped fine
  • 1/2 cup gruyere for on top
  • 1/4 cup chives for garnish


  • Preheat your oven to 400 degrees.
  • Wash the potatoes and let them dry.
  • Toss with olive oil and salt.
  • Bake the potatoes on the rack in the oven with a tray under to catch the drips for 40 mins or until fork tender.
  • Cut them in half and scoop out the insides leaving a small layer. Place the potato flesh into a medium sized bowl. Place the skins on a parchment lined tray.
  • To the bowl, also add the farmer sausage, green onions, cream cheese, sundried tomatoes, 1 cup of gruyere, and salt and pepper to taste. Mix well.
  • Scoop the filling mixture back into each skin till its all gone. Sprinkle the rest of the gruyere evenly on the potatoes.
  • Bake again for about 15 mins or until the cheese gets melted and bubbly. Keep a close eye on them so the cheese doesn't burn.
  • Pull out of the oven, place on a tray and serve!