Description
These easy mini loaded baked potatoes are roasted baby potatoes filled with cheddar, sour cream, bacon bits, and chives—perfect for beginners.
Ingredients
Scale
- 1 to 1.5 pounds baby potatoes
- 2 tablespoons olive oil
- Salt (to taste)
- 1/4 to 1/2 cup cheddar cheese, hand-shredded
- 1/4 cup sour cream
- 1/4 cup bacon bits or cooked and crumbled bacon
- 1 tablespoon chopped chives
Instructions
- Preheat the oven to 400°F and line a baking sheet.
- Clean and dry the baby potatoes thoroughly, then place them on the baking sheet. Drizzle with olive oil and sprinkle with salt.
- Rub the oil and salt into the skins evenly, then bake for 20–30 minutes or until fork-tender.
- Let the potatoes cool slightly. Cut a shallow V-shape into the top of each one and scoop out a small portion of the inside.
- Add shredded cheddar cheese to each warm potato so it melts slightly.
- Top with a dollop of sour cream, bacon bits, and chopped chives. Serve warm.
Notes
- You can prepare the potatoes ahead of time and add toppings just before serving.
- Greek yogurt can replace sour cream for a healthier option.
- Use pre-cooked bacon bits for convenience, or cook and crumble your own.
- An air fryer can be used instead of the oven—cook at 400°F for about 20 minutes.
- Save the scooped-out potato centers for mashed potatoes or another dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2–3 mini potatoes
- Calories: 180
- Sugar: 1g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg