Mini Baked Potatoes

Mini Baked Potatoes are the perfect bite-sized snack that packs a punch of flavor! They’re crispy on the outside, tender on the inside, and topped with cool sour cream, bacon bits, and fresh chives. Serve them as a crowd-pleasing appetizer or side dish at your next gathering!

Why This Recipe Works

These mini baked potatoes are a fun and unique twist on regular baked potatoes. I love serving them when I have guests over because they’re always a conversation starter, along with my air fryer kielbasa.

Baby potatoes are roasted until golden with a simple coating of olive oil and kosher salt. Once crispy and tender, I cut small wedges in each one and fill them with sour cream, bacon bits, and chives for a bite-size loaded potato appetizer or snack.

The quick baking time means you can have these tasty taters ready in no time, making them perfect for busy weeknights or spontaneous get-togethers with friends or family. The combination of crispy potato skin, creamy filling, and savory toppings creates a texture and flavor everyone will love.

Ingredients

• Baby Potatoes: Also known as new potatoes, look for baby russet or baby Yukon gold potatoes for the best flavor and texture.
• Olive Oil: Helps to crisp up the potatoes and adds a rich, subtle flavor. I recommend using extra-virgin olive oil.
• Kosher Salt: Enhances the natural flavor of the potatoes and helps to crisp the skins.
• Sour Cream: Adds a cool, creamy contrast to the warm, crispy potatoes. You can use regular or lite sour cream, depending on your preferences.
• Bacon: Provides a savory, crispy topping that complements the potatoes perfectly. Use bacon bits or your favorite type of bacon slices.
• Chives: Adds a fresh, mild onion flavor and a pop of color to the dish.

Instructions

1. Prepare the Potatoes: Preheat your oven to 375 degrees Fahrenheit. In the meantime, add the baby potatoes to a mixing bowl, drizzle with olive oil, and toss to coat evenly.
2. Season and Arrange: Spread the potatoes on a baking sheet in a single layer and sprinkle with kosher salt. Mix the potatoes around to coat all sides of them.
3. Bake the Potatoes: Bake the potatoes in the preheated oven for 25-30 minutes until they are fork-tender and cooked through. They should be tender when pierced with a fork. Remember to shake the baking pan halfway through to ensure even browning.
4. Cook the Bacon: While the potatoes roast, cook the bacon until it reaches your desired crispiness, and then chop it up into fine bits. If you’re using bacon bits, grab them out.
5. Cool and Prepare: Once the potatoes are cooked, remove them from the oven and let them cool for 5 minutes. Using a paring knife, cut a small wedge out of each potato.
6. Fill and Garnish: Fill each wedge with a small dollop of sour cream, then top it with bacon bits and chives. Serve your mini baked potatoes immediately while they’re crispy!

Substitutions & Variations

• Potatoes: If you can’t find baby russet or Yukon golds, try baby red potatoes instead.
• Sour Cream: You can use Greek yogurt instead of sour cream for a tangier flavor and a healthier option.
• Vegetarian: Omit the bacon bits and add crispy fried onions or sautéed mushrooms for a vegetarian version.
• Herbs: Substitute chives with green onions, parsley, or dill for different flavor profiles.
• Cheese: Add a sprinkle of shredded cheese on top of the sour cream for an extra layer of flavor.
• Spices: Sprinkle your mini baked potatoes with smoked paprika or garlic powder before baking for added flavor.

Storing & Reheating

If you have leftover mini baked potatoes, keep them fresh for longer with these simple storage and reheating tips:

• Fridge: Transfer the potatoes to an airtight container and keep them in the fridge for up to 3-4 days.
• Freezer: It’s best to freeze your mini baked potatoes without the toppings. Place cooled potatoes in a single layer on a baking sheet. Put the sheet in the freezer for about 1-2 hours until the potatoes are firm, then store them in a freezer bag for up to 3 months.
• Reheating: Reheat the potatoes, without toppings, in the oven at 350 degrees Fahrenheit until warmed through, or in the microwave in short bursts.

Expert Tips

• Uniform Size: Choose potatoes of roughly the same size to ensure even cooking.
• Use a Single Layer: Make sure the potatoes are in a single layer and spread out evenly on the baking sheet to prevent steaming.
• Check on Them Early: If your oven runs hot, check the potatoes at the 20-minute mark to prevent accidentally overcooking them.
• Let the Potatoes Cool: Let the potatoes cool slightly before filling them to prevent the sour cream from melting into a goopy mess.
• Crispy Bacon: If you’re using bacon slices, cook them until they’re quite crispy for the best texture and flavor.
• Use a Sharp Knife: Use a sharp paring or utility knife to accurately cut wedges out of the small potatoes.
• Fork-Tender Test: Test your mini baked potatoes with a fork to ensure they are fully cooked and tender before taking them out of the oven.

FAQs

Related Recipes

If you enjoyed this mini baked potatoes recipe, be sure to check out some more of my fan-favorite potato dishes like these:

• Smashed Fingerling Potatoes
• Salt Roasted Potatoes 
• Air Fryer Cheesy Ranch Potatoes
• Creamy Smashed Potatoes with Roasted Garlic

If you try these Mini Baked Potatoes, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

Loaded Mini Baked Potatoes

5 from 5 votes

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Servings: 6 servings

Author: Lena Gladstone

Print Recipe Pin Recipe Rate this Recipe

Mini Baked Potatoes are the perfect bite-sized snack that packs a punch of flavor! They’re crispy on the outside, tender on the inside, and topped with cool sour cream, bacon bits, and fresh chives.

Ingredients

• 1 pound baby potatoes
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• ¼ cup sour cream
• ¼ cup bacon bits, or use 2 slices cooked bacon, finely chopped
• 2 tablespoons chives, finely chopped

Instructions

• Add the potatoes to a mixing bowl, add the oil and toss to coat.
• Spread the potatoes on a baking sheet and sprinkle with the salt. Mix around to coat.
• Bake for 30-35 minutes or until the potatoes are fork tender and cooked through. Shake the baking pan halfway through so they brown evenly.
• If not using bacon bits, cook the bacon. While the potatoes cook, cook 2 slices of bacon until desired crispiness and then chop up into fine bits. Set aside.
• Once the potatoes are cooked, remove from the oven. Let them cool for 5 minutes. Using a paring knife, cut a small wedge out of each potato. Fill with a little sour cream and top with bacon bits and chives.

Notes

When choosing the potatoes, buy roughly the same size to make sure they cook evenly.
Make sure the potatoes are in a single layer on your baking sheet to prevent them from steaming.
These potatoes are small and cook up quickly! If your oven runs hot, be sure to test a potato around the 20-minute mark to see if they are done cooking.
Cool the potatoes before filling with sour cream to prevent the sour cream from melting.

Course: Appetizer, Snack

Cuisine: American

Keyword: baked potatoes, easy potato dish, mini baked potatoes, potato appetizer, twice baked potatoes

Nutrition

Serving: 0g | Calories: 145kcal | Carbohydrates: 17g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 376mg | Potassium: 348mg | Fiber: 3g | Sugar: 1g | Vitamin A: 105IU | Vitamin C: 16mg | Calcium: 30mg | Iron: 1mg