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
Units
Scale
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
