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–+ servings
Mini Baked Potatoes

Mini Baked Potatoes: Crispy, Creamy, and Irresistibly Good

These Mini Baked Potatoes are a delightful twist on the classic, featuring crispy skins and creamy fillings.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 4 bites
Course: Appetizers
Cuisine: American
Calories: 21
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 1 pound Baby Potatoes Look for even-sized small potatoes
  • 2 tablespoons Olive Oil Coats the skin for a crispy finish
  • 1 teaspoon Salt Enhances flavor and texture
For the Filling
  • 1/2 cup Sour Cream Can substitute with fat-free or vegan sour cream
  • 2 tablespoons Fresh Chives Add a fresh, oniony brightness
Topping Variations
  • 1/2 cup Grated Cheese Melts beautifully over the warm potatoes
  • 1/4 cup Bacon Bits Crispy additions that elevate flavors
  • 1/4 cup Herbed Sour Cream Mix herbs into sour cream for flavor

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, add your baby potatoes and drizzle them with olive oil, coating evenly. Sprinkle with salt.
  3. Line a baking sheet with parchment paper and spread potatoes in a single layer. Roast for 30 minutes, turning halfway.
  4. Check for doneness. Potatoes should be fork-tender and golden brown. Add additional 5-10 minutes if needed.
  5. Cut a small wedge out of the top of each potato and spoon sour cream into the pocket.
  6. Garnish with fresh chives and serve warm or at room temperature.

Nutrition

Serving: 1biteCalories: 21kcalCarbohydrates: 5gProtein: 1gSodium: 80mgPotassium: 200mgFiber: 1gSugar: 1gVitamin C: 10mgIron: 1mg

Notes

Use consistent-sized baby potatoes for even cooking. Add toppings just before serving for freshness.

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