Easy Mini Baked Potatoes

Name: Easy Mini Baked Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 lb (450g) baby potatoes (new potatoes); 1 tablespoon olive oil; ½ teaspoon salt; ½ cup (125g) sour cream; 2 tablespoons chopped fresh chives

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There’s something comforting about a perfectly baked potato—crispy on the outside, fluffy on the inside, and packed with flavor. But what if you could take that same delicious experience and shrink it into a bite-sized appetizer? That’s where mini baked potatoes come in.

I first discovered these when preparing snacks for a game night with friends. I wanted something simple, satisfying, and easy to eat while chatting. Mini baked potatoes turned out to be the perfect solution. They require minimal effort, are highly customizable, and always impress a crowd. Whether you’re hosting a party or looking for a fun side dish, this easy sheet pan recipe is a game-changer.

Why This Recipe is Special

Beginner-Friendly: Simple prep, minimal ingredients, and no fancy techniques.

Quick and Efficient: Ready in under 40 minutes, making it ideal for busy schedules.
Endlessly Customizable: Load them up with your favorite toppings, from sour cream and chives to bacon bits and cheese.
Healthy Option: By adjusting toppings, you can make them as light or indulgent as you like.

Ingredients and Their Roles

To make these delicious mini baked potatoes, you only need a handful of ingredients, each playing an essential role:

Baby Potatoes (New Potatoes): These small potatoes cook quickly, have a creamy texture, and develop crispy skins.
Olive Oil: Helps the potatoes crisp up beautifully in the oven.

Salt: Enhances the natural potato flavor and adds a slight crunch to the skin.
Sour Cream: Adds a cool, creamy contrast to the crispy potatoes. For a lighter option, try Greek yogurt.
Fresh Chives: Brings a mild oniony freshness and a pop of color.

Ingredient Substitutes and Variations

Dairy-Free/Vegan: Use dairy-free sour cream or cashew cream.
Extra Flavor: Sprinkle with garlic powder, smoked paprika, or Parmesan before roasting.
Protein Boost: Add crispy bacon bits or shredded cheese on top.

Step-by-Step Instructions

Step 1: Preheat the Oven and Prep the Potatoes

Preheat your oven to 375°F (190°C). Wash and dry the baby potatoes thoroughly. If any are larger than others, cut them in half so they cook evenly.

Step 2: Season and Arrange on a Baking Sheet

In a large bowl, toss the potatoes with olive oil and salt until evenly coated. Spread them out in a single layer on a baking sheet.

Step 3: Bake Until Crispy and Tender

Bake for about 30 minutes, turning them halfway through to ensure even browning. Test for doneness by piercing a potato with a fork—it should slide in easily.

Step 4: Prepare and Fill the Potatoes

Once baked, let them cool slightly. Cut a small wedge out of the top of each potato and gently press the sides to create an opening. Spoon a small amount of sour cream into each potato and sprinkle with chopped chives.

Step 5: Serve and Enjoy

Serve warm as a delicious appetizer or side dish. These can also be enjoyed at room temperature, making them a great make-ahead option.

Beginner Tips and Notes

Ensure Even Cooking: Choose potatoes of similar size so they all finish baking at the same time.

Crispier Skins: Avoid overcrowding the baking sheet, or the potatoes will steam instead of crisp.
Testing for Doneness: If unsure, cut one open—it should be soft and fluffy inside.
Make-Ahead Option: Roast the potatoes ahead of time and fill them right before serving.

Serving Suggestions

Mini baked potatoes are a versatile dish that pairs well with many meals. Here are some ways to enjoy them:

As an Appetizer: Serve alongside dips like sriracha aioli or guacamole.
With a Main Course: Perfect with grilled chicken, steak, or roasted vegetables.

On a Party Platter: Pair with cheese, crackers, and other finger foods for an impressive spread.

Storage and Reheating Tips

Storing: Keep leftover potatoes in an airtight container in the fridge for up to 3 days.
Reheating: Warm in a 350°F (175°C) oven for 10 minutes to restore crispiness. Avoid microwaving, as it softens the skins.

Not Freezer-Friendly: Freezing alters the texture, making the potatoes grainy when thawed.

Try This Easy Mini Baked Potato Recipe Today!

Mini baked potatoes are the ultimate quick and healthy snack, perfect for any occasion. Whether you’re hosting guests or making a simple weeknight side dish, this recipe is sure to be a hit.

Have you tried this recipe? Let me know your favorite toppings in the comments below. I’d love to hear how you made them your own!

FAQ About Mini Baked Potatoes

Can I use different types of potatoes?

Yes! While baby or new potatoes work best due to their thin skins and quick cooking time, you can also use fingerling or small Yukon Gold potatoes. Just ensure they are similar in size for even baking.

How do I make the potatoes extra crispy?

To achieve the crispiest skin, make sure the potatoes are completely dry before tossing them with oil. Using a higher heat (400°F/200°C) or an air fryer can also help.

Can I prepare these ahead of time?

Yes! You can bake the potatoes in advance and store them in the fridge. Add the toppings just before serving to keep them fresh and prevent sogginess.

What are some alternative toppings?

Try shredded cheese, crispy bacon bits, caramelized onions, smoked paprika, or even guacamole for a creative twist. Vegan options include cashew cream or dairy-free sour cream.

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