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–+ servings
Mini Baked Potatoes

Mini Baked Potatoes That Are Irresistibly Crispy and Creamy

These mini baked potatoes are irresistibly crispy and creamy, perfect for gatherings and easy customization.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 4 potatoes
Course: Appetizers
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 1 pound Baby Potatoes Substitute new potatoes if desired
  • 2 tablespoons Olive Oil Consider using spray oil for a lighter touch
  • 1 teaspoon Salt Adjust to suit your taste
For the Topping
  • 1 cup Sour Cream Fat-free or plant-based yogurt works well
  • 2 tablespoons Fresh Chives Green onions are a great substitute

Equipment

  • Oven
  • Baking sheet
  • mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, toss the baby potatoes with olive oil until they are evenly coated.
  3. Spread the oiled baby potatoes onto a baking sheet lined with parchment paper and sprinkle salt over them.
  4. Place the baking sheet in the preheated oven and bake the potatoes for about 30 minutes.
  5. Once baked, let the potatoes cool for a few minutes and then cut a v-shape into the top of each potato.
  6. Fill each potato pocket with a dollop of sour cream.
  7. Sprinkle fresh chopped chives over each filled potato.

Nutrition

Serving: 2potatoesCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 4gSaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 150mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 9mgCalcium: 50mgIron: 1mg

Notes

Enjoy these Mini Baked Potatoes as an appetizer that everyone will adore! Experiment with toppings for a unique twist.

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