Mini Baked Potatoes Recipe

If you’re on the hunt for the ultimate crowd-pleaser that doubles as both a cozy snack and a stunning party bite, Mini Baked Potatoes are your answer. These delightful little potatoes boast crispy skins, a creamy, fluffy center, and a flavor-packed topping that will make you reach for just one more every single time. Whether you’re feeding a hungry family on a weeknight or dazzling guests at your next get-together, this dish nails the perfect balance of comfort and elegance. Grab your potatoes, crank up the oven, and let’s make something unforgettable together!

Ingredients You’ll Need

You’ll love how straightforward this ingredient list is—just a handful of kitchen staples, but each plays a starring role in the irresistible taste and texture of these Mini Baked Potatoes. Everything brings something special to the table, from rich creaminess to vibrant green color.

• Baby potatoes: Choose small, evenly sized new potatoes for the perfect bite and a tender, creamy center.
• Olive oil: A drizzle of high-quality olive oil crisps the skins and adds a subtle earthiness.
• Salt: Just a hint brings out the potatoes’ natural sweetness and enhances every bite.
• Sour cream: Adds a cool, tangy contrast that pairs beautifully with the fluffy potato.
• Fresh chives: These add a burst of color and a gentle onion note that ties everything together elegantly.

How to Make Mini Baked Potatoes

Step 1: Prep Your Oven and Potatoes

Start by preheating your oven to 375F (190C), setting the stage for potatoes that are golden and delicious. While the oven heats, give your baby potatoes a good scrub to remove any dirt—they’re best enjoyed with their skins on for maximum flavor and crispiness.

Step 2: Coat and Season

Add the clean, dry potatoes to a large mixing bowl. Drizzle with a generous tablespoon of olive oil, then toss them well so every potato is glistening and ready for action. Sprinkle with half a teaspoon of salt to make every bite pop. Don’t rush this step—making sure the potatoes are thoroughly coated is key for that irresistible roasted finish.

Step 3: Roast to Perfection

Spread your oiled and salted potatoes in a single layer on a baking sheet. Pop them in the oven for about 30 minutes, giving the pan a good shake halfway through so the potatoes brown evenly on all sides. You’ll know they’re done when a fork slides in easily and the skins start to wrinkle—pure potato magic!

Step 4: Add the Toppings

Once the Mini Baked Potatoes are roasted and cool enough to handle, use a small knife to cut a wedge from each one. This creates the perfect pocket for the creamy, tangy sour cream. Fill each potato with a dollop, then sprinkle generously with fresh chopped chives for a punch of color and flavor that makes them truly irresistible.

How to Serve Mini Baked Potatoes

Garnishes

Garnishing is where you can really let your creativity shine! Besides the classic chive topping, try a dusting of smoked paprika, a sprinkle of crumbled bacon, or even a dash of black pepper to amp up the flavor. A final touch of flaky sea salt right before serving also makes a wonderful finishing flourish.

Side Dishes

Mini Baked Potatoes pair perfectly with a wide range of side dishes. Serve them alongside grilled meats, fresh green salads, or with other shareable bites like roasted veggies and dips. They’re so versatile—think of them as the ultimate sidekick at any dinner or potluck spread!

Creative Ways to Present

If you want to make a splash at your next gathering, arrange the Mini Baked Potatoes on a wooden board surrounded by dipping sauces, or serve them in individual cups for effortless mingling. You can even use colorful picks to make them easy to grab at parties—that way, every bite feels extra special.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (though it’s rare!), simply pop your Mini Baked Potatoes into an airtight container and refrigerate. They’ll stay fresh and delicious for up to three days, making them a wonderful snack waiting for you after a long day.

Freezing

For longer storage, you can freeze the baked potatoes before topping them with sour cream and chives. Arrange them on a tray to freeze individually, then transfer to a freezer-safe bag for up to two months. Just remember to add your toppings fresh after reheating for best results!

Reheating

To bring your Mini Baked Potatoes back to life, reheat them in a 350F (175C) oven for about 10 minutes until warmed through and the skins re-crisp. Avoid the microwave if you can—the oven keeps the skins beautifully crisp and the insides fluffy. Add your favorite toppings right before serving.

FAQs

Can I use regular potatoes instead of baby potatoes?

If you don’t have baby or new potatoes, you can use small regular potatoes and cut them into two-inch chunks. Just adjust the baking time as they may take a few minutes longer to get tender and crispy.

What other toppings work well with Mini Baked Potatoes?

The topping possibilities are endless! Try grated cheese, crumbled feta, chopped green onions, diced tomatoes, or even a spicy sriracha mayo if you’re feeling adventurous.

How do I keep Mini Baked Potatoes warm for a party?

To keep them warm, place the finished potatoes on a baking tray covered loosely with foil in a low oven (about 200F or 90C) until you’re ready to serve. They’ll stay perfectly warm and ready for guests to enjoy.

Are Mini Baked Potatoes gluten-free?

Absolutely! All the ingredients listed are naturally gluten-free, making Mini Baked Potatoes a wonderful option for guests with gluten sensitivities or dietary preferences.

Can I double the recipe for a bigger crowd?

You sure can! Simply increase the ingredient amounts accordingly and use two baking sheets to ensure the potatoes have enough room to roast evenly—no need to change the oven temp or timing by much.

Final Thoughts

I can’t wait for you to experience how fun and satisfying it is to make (and eat!) these Mini Baked Potatoes. They’re cozy, quick, and endlessly customizable, so go ahead—make them your own and watch them disappear at your next meal or gathering!

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