Mini baked potatoes are small, warm, and easy to make. They are a nice side dish for any meal. These potatoes cook in the oven until the skin is crisp and the inside is soft. For a faster method with a similar result, you can read the air fry breakfast potatoes guide.
why make this recipe
You can make these mini baked potatoes quickly. They need few ingredients. Kids and adults like them. They work for weeknight dinners and parties. They taste good with sour cream and chives.
how to make Mini Baked Potatoes
Make the potatoes in simple steps. First, heat your oven. Clean the potatoes and dry them. Toss them with olive oil, salt, and pepper. Spread them on a baking sheet. Bake until they are tender. Let them cool a little, then open each one and add sour cream and chives. Serve warm.
Ingredients :
- baby potatoes
- sour cream
- chives
- olive oil
- salt
- pepper
Directions :
- Preheat the oven to 400°F (200°C).
- Wash the baby potatoes and dry them.
- Toss the potatoes with olive oil, salt, and pepper.
- Place the potatoes on a baking sheet and bake for 20-25 minutes, or until tender.
- Remove from the oven and let cool slightly.
- Cut a small slit on top of each potato and gently squeeze to open.
- Add a dollop of sour cream and a sprinkle of chopped chives on each potato.
- Serve warm and enjoy!
how to serve Mini Baked Potatoes
Serve them warm on a plate. Put extra sour cream and chives on the side. They go well with grilled meat, salad, or soup. For a snack, arrange them on a platter for guests.
how to store Mini Baked Potatoes
Cool the potatoes fully before storing. Put them in an airtight container. Keep in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes, or until warm. Do not leave them out at room temperature for more than two hours.
tips to make Mini Baked Potatoes
- Pick potatoes that are similar size so they cook evenly.
- Dry the potatoes well so the skin gets crisp.
- Use a baking sheet with space between potatoes for even heat.
- Check doneness with a fork; it should go in easily.
- Add salt after baking if you use salted toppings.
variation (if any)
- Add grated cheddar cheese on top before serving.
- Use small dollops of flavored yogurt instead of sour cream.
- Toss with garlic powder or smoked paprika before baking for extra flavor.
- Try bacon bits or chopped green onions instead of chives.
FAQs
Q: How do I know when the potatoes are done?
A: The potatoes are done when a fork slides into them easily and the inside feels soft.
Q: Can I use regular potatoes instead of baby potatoes?
A: Yes, but cut them into small pieces so they cook in about the same time.
Q: Can I bake them longer for crispier skin?
A: Yes, bake a few minutes longer, watching them so they do not burn.
Q: Can I make these ahead for a party?
A: Yes, bake them, cool, then store in the fridge. Reheat before serving and add fresh sour cream and chives.
Mini Baked Potatoes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Quick and easy mini baked potatoes seasoned with olive oil and topped with sour cream and chives.
Ingredients
- 1 lb baby potatoes
- 1/2 cup sour cream
- 1/4 cup chopped chives
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the baby potatoes and dry them.
- Toss the potatoes with olive oil, salt, and pepper.
- Place the potatoes on a baking sheet and bake for 20-25 minutes, or until tender.
- Remove from the oven and let cool slightly.
- Cut a small slit on top of each potato and gently squeeze to open.
- Add a dollop of sour cream and a sprinkle of chopped chives on each potato.
- Serve warm and enjoy!
Notes
Pick potatoes that are similar in size for even cooking. Store uneaten potatoes in the fridge and reheat in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
