These Mini Baked Potatoes are my go-to dish when I want something delightfully simple, addictive, and impossible not to reach for seconds—or thirds! Each crispy potato is filled with cool sour cream and sprinkled with vibrant chives, making them the ultimate bite-sized comfort food for gatherings or cozy nights at home.
Why You’ll Love This Recipe
- Party-perfect bites: Mini Baked Potatoes are adorable finger food and always disappear fast at parties and potlucks.
- Foolproof & Fast: With only a handful of pantry staples, you’ll pull this off in well under an hour using just one baking sheet.
- Blend of Contrasts: You get that crispy, golden potato shell with a cool, creamy tang from the sour cream and fresh pop from chives in every bite.
- Totally customizable: They’re the ultimate canvas for all your favorite toppings—get creative and make them your own.
Ingredients You’ll Need
The magic of Mini Baked Potatoes begins with a few essential, quality ingredients—each one adding something special to the overall flavor and texture. Let’s take a look at what you’ll need and why you won’t want to swap a single thing!
- Baby potatoes or new potatoes: Their tender skins crisp up beautifully in the oven, and their small size makes them perfect for snacking or serving as appetizers.
- Olive oil: Just enough to coat the potatoes, olive oil makes each bite golden, crispy, and rich with a subtle flavor you can really taste.
- Salt: A sprinkle of salt transforms the humble potato, drawing out its natural flavor and ensuring they’re seasoned just right.
- Sour cream: Creamy, slightly tangy, and cool, sour cream is the classic finishing touch that contrasts perfectly with the warm, crispy potatoes.
- Fresh chives: These add color and a delicate oniony flavor, making your mini baked potatoes irresistible and undeniably pretty.
Variations
The beauty of Mini Baked Potatoes is that they’re truly a blank canvas—don’t be afraid to have a bit of fun! You can swap flavors, adjust toppings, or make them suit any gathering, dietary need, or spur-of-the-moment craving.
- Colorful potatoes: Swap in purple or golden baby potatoes for a vibrant, rainbow platter that will absolutely wow your guests.
- Cheesy delight: Toss the potatoes with grated Parmesan (or a vegan version) before roasting for a crispy, cheesy twist.
- Herbed sour cream: Stir your favorite fresh herbs—think dill, parsley, or basil—into the sour cream for a flavor upgrade.
- Mock Chicken Seasoning: Give your potatoes a comforting, savory note by tossing them with mock chicken seasoning before roasting.
How to Make Mini Baked Potatoes
Step 1: Prep and Preheat
Set your oven to 375°F (190°C) and give it a few minutes to fully preheat—this helps achieve that extra-crispy skin. Meanwhile, give your baby potatoes a gentle scrub under cool water and dry them thoroughly so they roast, not steam.
Step 2: Season and Toss
Add the dried potatoes to a mixing bowl, drizzle with olive oil, and toss until they’re evenly coated and glossy. Sprinkle on the salt and give another light toss—this is the moment where they start to look party-ready, even before the oven!
Step 3: Bake to Perfection
Spread the seasoned potatoes in a single layer on a baking sheet. Pop them in the oven and roast for about 30 minutes, shaking or turning them halfway through so every side gets that irresistible golden crisp. You’ll know they’re perfect when a fork slides in easily.
Step 4: Cool and Fill
Let the potatoes cool just enough to handle comfortably. Slice a small wedge out of the top (like a tiny baked potato canoe!), then gently fill the gap with a spoonful of sour cream. The potatoes should be warm, but not so hot that the sour cream melts into a puddle.
Step 5: Top and Serve
Sprinkle those gorgeous green chives over the filled potatoes. Arrange them on a platter or board, and watch smiles appear as everyone grabs their favorite Mini Baked Potatoes bite!
Pro Tips for Making Mini Baked Potatoes
- Uniform Size, Even Bake: Choose potatoes that are roughly the same size so they cook at the same rate—no sad underbaked or overbaked bites!
- Single Layer Magic: Spread your potatoes out on the baking sheet—stacking leads to steaming and soft skins instead of crisp, golden exteriors.
- Timing is Everything: Ovens can run hotter than you think, so check for doneness as early as 20 minutes to avoid accidental overbaking.
- Cool Before Filling: Let the baked potatoes cool briefly so the sour cream stays luscious rather than melting straight in—you want that creamy mouthfeel!
How to Serve Mini Baked Potatoes
Garnishes
The classic garnish is a generous sprinkle of fresh chives, but you can also add tiny shreds of cheddar cheese, a dash of smoked paprika, or even delicate curls of lemon zest for extra flair. If you’re embracing more herbs, minced dill or parsley make the Mini Baked Potatoes look even more vibrant and inviting.
Side Dishes
Mini Baked Potatoes are endlessly versatile—you can serve them alongside grilled meats, veggie burgers, or your favorite picnic salads. They’re just as tasty next to roasted veggies, paired with a crisp green salad, or as part of a fun appetizer spread for game night.
Creative Ways to Present
Arrange them on a wooden board in neat rows, nestle them among fresh herbs or edible flowers, or artfully stack in a pyramid for a stunning centerpiece. For a party, offer a “potato bar” with a variety of toppings so everyone can dress up their own Mini Baked Potatoes and make each one unique.
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers (lucky you!), keep them in an airtight container in the fridge for up to 3 days. The skins may soften a bit, but the flavor is still fantastic—try mashing them up into a quick potato mash with a little extra butter or cream.
Freezing
Mini Baked Potatoes are best enjoyed fresh, but you can freeze the cooked, unfilled potatoes if you need to. Let them cool completely, store in a freezer-safe bag, and thaw in the fridge before reheating (and topping with sour cream and chives just before serving).
Reheating
To reheat, pop the potatoes (without the sour cream) in a hot oven at 350°F for about 10 minutes, or use an air fryer for a speedy fix. Only add the sour cream and chives after they’re warmed for the best texture and taste.
FAQs
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Can I make Mini Baked Potatoes ahead of time for a party?
Absolutely! Bake the potatoes a few hours ahead, let them cool, and store them at room temperature. When ready to serve, reheat briefly in the oven, then add the sour cream and chives just before guests arrive for the freshest flavor and best presentation.
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Are there vegan alternatives to the dairy toppings?
Yes! Swap the sour cream for a plant-based version or even a dollop of creamy cashew dip. You can also use vegan cheeses or load them up with herbed hummus and veggies for totally dairy-free Mini Baked Potatoes.
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What’s the best way to get super crispy potato skins?
Be sure to dry your potatoes really well and arrange them in a single layer with enough space on the baking sheet. Don’t overcrowd, and give them a shake halfway through baking so all sides get crusty and golden.
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Can I add different fillings besides sour cream?
Definitely! Try whipped goat cheese, herbed cream cheese, spicy beans, salsa, or even smoked salmon for a fancy twist. Mini Baked Potatoes are endlessly adaptable—don’t be afraid to experiment.
Final Thoughts
I can’t wait for you to fall in love with these Mini Baked Potatoes—whether you serve them as a show-stopping appetizer or a cozy weeknight treat, they’re guaranteed to bring happy, satisfied smiles to the table. Go ahead, make a batch tonight and savor every delicious mini bite!
Print
Mini Baked Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 30 mini baked potatoes 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Description
These Mini Baked Potatoes are a delightful appetizer or side dish that is easy to make and bursting with flavor. Baby potatoes are baked until crispy on the outside and creamy on the inside, then filled with tangy sour cream and fresh chives.
Ingredients
Baked Potatoes:
- 1 lb (450g) baby potatoes / new potatoes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
For Serving:
- 1/2 cup (125g) sour cream
- 2 tablespoons chopped fresh chives
Instructions
- Preheat the oven: Preheat the oven to 375F / 190C.
- Prepare the potatoes: In a bowl, drizzle the potatoes with oil and toss to coat. Spread them on a baking sheet, sprinkle with salt.
- Bake: Bake for 30 minutes or until cooked through, jiggling them halfway for even browning.
- Fill and serve: Cut a small wedge from each potato, fill with sour cream, and top with chives.
Notes
- Make sure potatoes are in a single layer on the baking sheet.
- If oven runs hot, check potatoes around 20 minutes.
- Use potatoes of similar size for even cooking.
- Allow potatoes to cool slightly before filling with sour cream.
- Experiment with different types of baby potatoes for variety.
- Enhance flavor with seasoning or cheese before roasting.
- Leftover potatoes can be mashed or repurposed in other dishes.
- Customize sour cream with herbs for a different twist.
Nutrition
- Serving Size: 1 mini baked potato
- Calories: 50
- Sugar: 1g
- Sodium: 75mg
- Fat: 2.5g
- Saturated Fat: 1g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg
