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.

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

Description

Mini baked potatoes are a quick and delicious appetizer or side dish with crispy skins and fluffy interiors. Topped with sour cream and chives, they are perfect for parties, game nights, or a simple weeknight treat.

Ingredients

Scale

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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Instructions

Preheat the oven and prep the potatoes: Preheat the oven to 375°F (190°C). Wash and thoroughly dry the baby potatoes to ensure crispy skin. If some potatoes are significantly larger than others, cut them in half for even cooking.
Coat and season the potatoes: Place the potatoes in a bowl, drizzle with olive oil, and toss to coat evenly. Sprinkle with salt and mix well to ensure every potato is well-seasoned.
Arrange and bake: Spread the potatoes out in a single layer on a baking sheet, ensuring they are not overcrowded. Bake for 30 minutes, shaking the pan halfway through to promote even browning. The potatoes are ready when the skins are crispy, and a fork slides in easily.
Cool and prepare for filling: Let the baked potatoes cool slightly before handling. Cut a small wedge out of the top of each potato and gently press the sides to create a slight opening for the filling.
Add toppings and serve: Spoon a small amount of sour cream into each potato and sprinkle with chopped chives. Serve warm for the best texture and flavor.

Notes

If your oven runs hot, start checking for doneness at the 20-minute mark to prevent overcooking.
Store leftovers unfilled in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F (175°C) before adding toppings.
To make this dish vegan, use dairy-free sour cream or cashew cream.
For extra flavor, toss the potatoes with garlic powder, smoked paprika, or a pinch of cayenne before baking.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Appetizer, Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini potato
Calories: 21 kcal
Sugar: 1g
Sodium: 42mg
Fat: 1g
Saturated Fat: 1g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 3g
Fiber: 1g
Protein: 1g
Cholesterol: 1mg