These Garlic Confit Mini Potatoes are the perfect holiday bite with a lemony garlic confit, cream cheese and gruyere middle.
These Garlic Confit Mini Potatoes are rich, creamy, and full of cozy flavor — the perfect little holiday bite. The potatoes are baked until tender, then scooped and mixed with a dreamy filling of lemony garlic confit, cream cheese, and nutty Gruyère. Once stuffed, they’re baked again until the tops are golden and bubbling, creating the ultimate melt-in-your-mouth texture. Every bite has that buttery garlic flavor with just a hint of brightness from the lemon.
Finished with a sprinkle of fresh chives, these mini twice-baked potatoes feel elegant yet totally comforting. They’re easy to serve as a one-bite appetizer and pair perfectly with just about any holiday spread. Crispy on the outside, creamy and cheesy inside — they’re guaranteed to be one of those appetizers that everyone reaches for first.
If you like this holiday app, you’ll love my Fancy Loaded Mini Baked Potatoes and my Spinach Artichoke Mini Baked Potatoes.
Garlic Confit Mini Potatoes
Ingredients
The garlic confit:
- 1 head of garlic
- 1 sprig of rosemary
- 2-3 lemon rinds
- Wesson Canola Oil (enough to cover the garlic)
The filling:
- 3 tbsp cream cheese
- 5 garlic confit cloves see step 1 for garlic confit directions
- 1/2 cup gruyere cheese + more for topping
- Salt
- Pepper
The rest:
- 12 mini potatoes (see note)
- 2 tbsp neutral oil
- 1 tbsp garlic powder
- Flaky sea salt
- Pepper
- Chives for topping
Instructions
- Preheat oven to 225. Peel garlic and add to cocotte with a sprig of rosemary. Add olive oil until it covers the garlic. Bake for about 1 ½ – 2 hours or until garlic is super soft.
- Crank up oven to 400. Wash and dry potatoes and add to a bowl. Drizzle with canola oil, garlic powder, salt and pepper. Use your hands to coat the potatoes. Transfer to a baking sheet and cook for about 25-30 min or until the potatoes are tender when poked.
- Make the filling by combining cream cheese, confit cloves, gruyere, salt and pepper in a bowl. Mix until combined.
- Once potatoes have cooled enough to touch, slice potatoes and using your pointer fingers and thumbs, gently push down on the sides of the potato to create a little divot. If needed, use a small spoon to remove a little of the potato to allow for the filling.
- Add a scoop of filling to each potato and bake for 10 minutes (and then I like to do a little 2-3 min broil at the end). Top with chopped chives. Serve immediately. Enjoy!
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