Twice-Baked Potato Bites

  • 4 lb red potatoes
  • 1/2 cup sour cream
  • 1/4 cup chopped chives
  • 1 tbsp Dijon mustard
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1/2 cup shredded Swiss, provolone, or cheddar cheese
  1. Preheat the oven to 425°F.
  2. Clean off the potatoes and pat dry.
  3. Use a fork to prick each potato a few times.
  4. Bake until tender then remove from oven and let stand until they’ve cooled enough to handle.
  5. Cup off the top of each potato (do not cut in half unless the potato is larger).
  6. Use a spoon to remove the interior of the remaining portion.
  7. Combine the sour cream, mustard, chives, salt, pepper, and paprika with the removed portion of the potatoes in a bowl and mix on low. Slowly add 1/4 cup of cheese.
  8. Slowly place a dollop of the mixture into the empty potatoes.
  9. Place the filled shells in a baking pan to keep them upright.
  10. Bake for 15-20 minutes, uncovered, until lightly browned.
  11. Sprinkle with remaining cheese after removing from oven.