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Cheesy baked baby potatoes

Australian Gourmet Traveller party food recipe for cheesy baked baby potatoes

By Rodney Dunn
  • 20 mins preparation
  • 1 hr 10 mins cooking
  • Serves 16
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Cheesy baked baby potatoes


  • 1.1 kg baby potatoes, such as nicola
  • 30 gm finely grated Gruyère, plus extra for topping (¼ cup)
  • 30 gm finely grated cheddar (¼ cup)
  • 2 tbsp finely grated parmesan
  • 2 tbsp finely chopped chives
  • 1 tbsp finely chopped flat-leaf parsley leaves
  • 50 gm butter, melted


  • 1
    Place potatoes in a steamer placed over a saucepan of boiling water and steam for
    50 minutes or until potatoes are tender. Cut tops off potatoes and discard. Scoop out flesh leaving 5mm. Place flesh in a bowl and mash until smooth, stir through remaining ingredients, except butter, and season to taste with sea salt and freshly ground black pepper.
  • 2
    Preheat oven to 200C. Spoon mixture into potato skins, place on a baking tray, scatter with Gruyère, drizzle with melted butter, roast for 20 minutes or until golden and serve.
  • Author: Rodney Dunn