Mini Twice Baked Potato Appetizers

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5 from 1 review

These bite-sized appetizers are a ton of fun, plus they’re healthier than usual twice baked potatoes as they are made with Greek yogurt!


  • 10 small red potatoes
  • 3 oz. chèvre / goat cheese
  • 1/4 c. Greek yogurt
  • Pinch of salt
  • ~ 10 Chives
  • Special equipment (optional): Piping bag + Large open star tip


  1. Place whole potatoes on a baking sheet and bake at 375F until very tender when pierced with a fork, about 30-45 minutes.
  2. Being careful not to burn yourself, cut potatoes in half lengthwise. Scoop the potato flesh into a large bowl. I found that an espresso spoon was useful for this.
  3. Mix in the chevre, Greek yogurt, and salt and beat with an electric mixer until smooth.
  4. Spoon mixture into piping bags fitted with open star tip and pipe mixture into potato skins. You can also just spoon the mixture in using a small spoon.
  5. Bake at 375F for 15-20 minutes until heated throughout and stuffing starts to brown