Don’t be fooled by their size! These Twice Baked Mini Potatoes are packed with all the flavor and rich, creamy goodness you’re craving.
Preheat oven to 400 F. Cut baby potatoes in half, lengthwise. Toss in a bowl with olive oil and salt. Lay cut side down on baking sheet lined with parchment paper. Bake for 20 mins until tender. Set aside.
In a pot, boil yukon gold potatoes with two cloves of garlic until tender. When cool enough to handle discard skins and place in a small bowl.
With a melon baller, create potato boats by scooping out the inside of the baby potatoes and add to the bowl of yukon gold. Mash potatoes together with the milk, butter and season with salt.
Spoon a mound of mashed potatoes onto the potato boats until slightly overfilled. Place back in oven for 10 mins until golden. Drizzle with Bolthouse Farms® Cilantro Avocado yogurt dressing. Garnish with chives.