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Lena's Kitchen

Lena's Kitchen

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Home » Appetizers

Mini Baked Potatoes

Posted: June 21, 2024 by lena gladstone | Updated: June 7, 2024

1.5K shares
Mini baked potatoes pin.
Mini baked potatoes pin.
Mini baked potatoes pin.
Mini baked potatoes pin.
Mini baked potatoes pin.

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!

Jump to Recipe
Baby potatoes with toppings on a platter.

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.

Mini potatoes with toppings on a plate.

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 for mini baked potatoes.

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.
Baking and garnishing potatoes.

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!
Mini baked potato appetizer.

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.
Platter with loaded baked potatoes.

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.
Loaded mini baked potatoes.

FAQs

Can I use larger potatoes?

Yes, you can use larger potatoes, but they will need to be cut into smaller pieces to ensure even cooking. You will also need to increase the baking time, so be sure to check for doneness by testing with a fork.

Do I need to peel the potatoes?

No. Just like regular baked potatoes, there is no need to peel the potatoes. The skins add texture and flavor to the dish, and they help the potatoes hold their shape during baking. Plus, leaving the skins on saves time and effort!

Can I make this recipe ahead of time?

Yes, you can bake the potatoes ahead of time and reheat them when you’re ready. Store the baked potatoes in an airtight container in the refrigerator and add the sour cream, bacon bits, and chives just before serving to ensure they stay fresh and flavorful.

Mini baked potatoes on plates.

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!

Baby potatoes with toppings on a platter.

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
1.5K shares

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5 from 5 votes (1 rating without comment)

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Recipe Rating




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Comments

  1. Damaris

    at

    5 stars
    Oh my, these potatoes may be small but packed with flavor not to mention how pretty they are to serve! They are worth the time to cut them, season them and bake them. Will make these again soon!

    Reply
  2. Tanya

    at

    5 stars
    These potatoes are the best! Every bite comes with so much flavor. Ohhh….did I mention CRUNCH? Crispy skin and bacon pieces take these to a whole another level or YAM! Definitely recommend marking these! And the ingredients are probably already in your fridge! Now let me run back to that skillet and grab a few more before they are gone!? P.S. thank you Lena for such awesome potato dish?

    Reply
  3. Courtney

    at

    These look perfect for today! i’m so excited to try them. Do you think fresh Sage would be ok? yummy with the pickled onions i’m sure. ?

    Reply
  4. Elena

    at

    5 stars
    These are cute and fun to make . Delicious

    Reply
  5. Julia Zelepukhin

    at

    Followed this recipe and the potatoes turned out soft and cooked through, remained intact and most importantly delicious. Paired it with fish for dinner, but really anything could work. 5/5 stars for us. Thanks for sharing Lena! @juliazelepukhin

    Reply
  6. Julia Zelepukhin

    at

    Followed this recipe and the potatoes remained intact, cooked through and most importantly delicious. Paired this with fish, but really anything can work. 5/5 stars for us. Thank you for sharing Lena! @juliazelepukhin

    Reply
  7. Julia Z

    at

    So yummy. Paired this with fish for dinner but really can go with anything. New favorite!

    Reply
  8. Julia Z

    at

    So yummy. Perfect for dinner with a side of fish or meat. Definetly will be making this one more often! Thank you! @juliazelepukhin

    Reply
  9. Jim Scolastico

    at

    Made these for a group of 10 as part of a BBQ birthday celebration…they were the star of the show! Everyone was blown away! They’ve become a regular in our rotation…definitely worth the effort.

    Reply
    • lenaskitchen

      at

      Jim, I am so glad to hear that and I so agree that they are worth the effort for sure. One of my favorite recipes to share as well. Thank you for your feedback and comment.

  10. Vivian Stowe

    at

    These were so good! My hubby ate a couple and said, “Wow, these are some tasty little potatoes.” Will do these for my next big family dinner.

    Reply
    • lenaskitchen

      at

      Vivian, so glad to hear that. They are some of my favorites too and I make them for parties as an appetizer and they are a big hit for sure. Thank for sharing your feedback.

  11. Anna D

    at

    Made these for the first time today, used larger Yukon gold patatoes and cooked longer, per lenas instructions and wow my whole kitchen smells amazing and they are super duper delicious!! Perfectly fork tender and creamy on the inside yet crisp at the top. Make these! The most attractive patatoes dish I’ve ever made. 5 stars for these hasslehauffs. Yum!

    Reply
  12. Violetta

    at

    Oh my gosh. These are DELICIOUS!!! I made them for the first time today paired with seared beef short ribs. Best dinner I’ve made in a while. Thank you, Lena!!!

    Reply
  13. Natalia

    at

    Made these tonight and they were bomb!!! Loved the tip to slice them in a wooden spoon, it was so easy. I appreciate the links to the products you use. Very helpful! Going to make these to bring to a baby shower as an appetizer!

    Reply
  14. CindyIamwe

    at

    I will be making these for super Sunday dinner, with some hot wings and three different sliders, I usually do potatoe wedges but these have caught my eyes and taste buds

    Reply
  15. Tanya Petrus

    at

    You guys I made these potatoes for the first time today and all got to say is WOW! They were gone of my table before I knew it. My kids loved them and my husband told me I better be making them tomorrow again! Yes, they are that good! I also stuffed some bacon in them here and there. Seriously the best potatoes I ever ate! They look very fancy but take very little effort to make. Highly recommend this recipe! Thank you lenaskitchen!

    Reply

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Welcome, glad you’re here!

Hi, I’m Lena Gladstone, the recipe developer and food photographer behind Lena’s Kitchen. Here you will find approachable food recipes to share with the whole family. Keto friendly, weeknight dinners all made with fresh ingredients. Click here to learn more!

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