Mini baguettes with potatoes, garlic, and smoked cheese

When I have too many baguettes or a few boiled potatoes left over, I quickly make these mini stuffed baguettes with potatoes, garlic, and smoked cheese. They come together quickly, don’t make a big mess, and are perfect for breakfast or a late snack. Plus, potatoes and smoked cheese go really well together.

Quick Info

Total time: 40 minutes
Servings: 2
Difficulty: easy

Ingredients

2 mini baguettes, not too old
2 medium potatoes
4 large cloves of garlic
60-80 g smoked cheese (Delaco or another brand, grated)
2 tablespoons oil
30 g butter
Salt
Pepper

Instructions

1. Peel the potatoes, cut them into small cubes, and boil them in salted water. After about 10-12 minutes, when they are half-cooked (a fork can go in, but they are not completely falling apart), drain them and let them sit on a plate.

2. Coarsely mash the potatoes with a fork while they are still warm. Don’t turn them into a fine puree; leave some small chunks for texture.

3. Heat the oil in a small pan, add the sliced garlic. Add a tablespoon of water, just enough to prevent the garlic from browning too much. Sauté for 1-2 minutes until fragrant.

4. Add the mashed potatoes to the garlic. Season with salt and pepper to taste. Stir on low heat for 3-4 minutes. Once everything is combined, turn off the heat.

5. Cut a small lid off each baguette lengthwise, about 1 cm thick. Carefully scoop out some of the inside, but don’t hollow them out completely—leave the crust and some filling around to hold the stuffing.

6. Place a few small pieces of butter inside each baguette. Divide the potato and garlic filling between the two baguettes, pressing lightly with a spoon.

7. Place the baguettes on a baking sheet lined with parchment paper. Bake in a preheated oven at 190°C for 10 minutes.

8. Remove the tray, sprinkle grated smoked cheese over each stuffed baguette, including the edges. Bake for another 10 minutes until the cheese melts and is slightly golden in spots.

9. Take them out and let them cool for 2-3 minutes. Cut into pieces and enjoy while they are warm.

Why I Make This Recipe Often

I love it because it’s quick and I can use up any leftover potatoes or bread. The filling is hearty and can be easily adapted. They can be stored in the fridge and reheated in the oven without losing texture. They are great for breakfast, as a snack, or alongside a simple soup.

Tips

If you want a crispy crust on the outside, brush the baguettes with a little oil before baking.
Stuff the baguettes while the potatoes are still warm—they fit better in the bread.
Slice the garlic instead of crushing it to prevent it from sticking to the pan.
If you have a convection oven, use it during the cheese phase for better browning.

Substitutions

You can use aged cheese or cheddar if you don’t have smoked cheese.
For a dairy-free version, omit the butter and cheese or use vegan alternatives.
Sweet potatoes work well too, but the flavor will be different, sweeter.

Variations

Add fresh herbs (parsley, green onions) to the filling after turning off the heat.
You can replace the potatoes with leftover roasted vegetables if you have any.
For extra protein, mix in 2 beaten eggs into the filling (add them at the end, before stuffing, to avoid scrambling them in the pan).

Serving Ideas

They can be cut into thick slices and served as a warm snack at parties.
With a green salad or pickles, they make a great lunch.
Cold pieces can be packed for work or outings.

Frequently Asked Questions

Can I use regular baguettes instead of mini ones?
Yes, but increase the filling quantity and the baking time by 3-4 minutes.

Can they be prepared in advance?
Yes. You can make the filling and stuff the baguettes a day ahead. Add the cheese just before the final baking.

What should I do with the inside of the baguettes that I scooped out?
You can dry it out and use it for breadcrumbs, or mix it into the filling for a denser texture.

What type of cheese is best?
Smoked cheese adds a special flavor, but you can use any melting cheese or hard cheese.

Nutritional Values (estimated per serving)

Energy: 350-400 kcal
Carbohydrates: 48 g
Protein: 13-15 g
Fat: 13-15 g

These are average values, depending on how generous the cheese slicing is and the size of the baguettes.

Storage and Reheating

The stuffed baguettes can be stored in the fridge in a sealed container for up to 2 days. They can be reheated for 10 minutes in the oven at 160°C or for 2-3 minutes in an air fryer. I do not recommend the microwave—the bread becomes chewy. Leftovers can be sliced and heated directly in a pan without oil.

The recipe is adaptable and works well with homemade bread or less fresh baguettes. It retains good texture even after reheating.

We peel the potatoes, wash them, and cut them into cubes. We boil them in salted water, and when they are half-cooked, we take them out on a plate and mash them with a fork. We put oil in a pan, add chopped garlic and a little water, and let it sauté for 1-2 minutes. We add the mashed potatoes, season with salt and pepper to taste, and mix. We let it cook on low heat for a few minutes, continuing to stir, then turn off the heat. We cut the tops off the mini baguettes, scoop out the insides, put a few pieces of butter inside, and fill them with the potato mixture with garlic. We place them on a baking tray lined with parchment paper and bake for 10 minutes. After 10 minutes, we take them out and sprinkle grated cheese on top. We put them back in the oven and let them bake for about 10 more minutes until the cheese is melted and slightly browned. Enjoy your meal!!

 Ingredients: 2 mini baguettes, 2 medium potatoes, 4 large cloves of garlic, salt, pepper, Delaco smoked cheese, 2 tablespoons of oil

 Tags:  mini baguettes snacks breakfast delaco