These mini baked potatoes stuffed with sour cream, chives and crispy bacon are the easiest and cutest appetizer!
Roasted baby potatoes can be loaded so many ways making them perfect for any occasion or dietary restriction. I used lactose-free sour cream in mine, but I know shredded cheddar cheese would be delicious.
Ingredients
- Baby Potatoes or ‘New Potatoes’ are very common in grocery stores.
- Fresh Chives are great for garnish but also taste delicious mixed in with the sour cream.
- Sour Cream gives it the classic loaded baked potato flavor.
- Bacon should be cooked until crispy and broken into small pieces.
- Olive Oil ensures they come out crispy and glistening but soft on in the inside.
- Coarse Sea Salt adds a great texture, but regular salt will work just fine.
Step by Step Instructions
Follow these instructions to make quick and easy mini baked potatoes, then scroll down to watch my tutorial video as well as the printable recipe card.
Step 1 – Preheat oven to 375 F. Place washed baby potatoes in a bowl and drizzle with olive oil. Sprinkle with sea salt and toss around to coat thoroughly.
Step 2 –Spread potatoes out evenly on a baking sheet and place in oven for 30 minutes. Toss halfway through to ensure they are browned on all sides.
Step 3 – Meanwhile, cook bacon until crispy. Place sour cream in a bowl. Add ½ of the chopped chives and mix well.
Step 4 – Remove mini baked potatoes and let cool. Once cooled, cut a small lengthwise piece out of each potato making room for the filling.
Step 5 – Fill each baby potato with a spoonful of the sour cream-chive mixture and top with a small piece of crispy bacon. Garnish with more chopped chives.
Mini baked potatoes are best served warm or cold!
Tips
Cut a V-shaped wedge out of the mini baked potatoes to create an opening for the sour cream-chive filling (see instruction photos).
Use baby potatoes that are similar in size to ensure even cook time.
Let the roasted baby potatoes cool down before assembling, or the sour cream will melt.
Variations
Vegan: Use a lactose-free sour cream (like this homemade one) and skip the bacon.
Add Cheese: Add shredded cheddar to the sour cream mixture for more of a twice baked potato flavor. Or sprinkle shredded parmesan over the potatoes before placing in oven turning them into baked parmesan potatoes.
FAQ
Yes, air fry in batches (don’t overcrowd basket) at 350F for about 25 minutes.
They should be easy to cut open and soft on the inside.
They can be stored in the fridge for up to 3 days after being baked. Wait to add any toppings so you can reheat them again.
Yes, both names refer to a miniature version of a regular potato.
Other Appetizer Recipes You Might Like
- Serve these Greek Meatballs with toothpicks and a side of tzatziki sauce for dipping.
- Bring this crowd-pleasing Pasta Salad to your next bbq or potluck.
Mini Baked Potatoes
Ingredients
- 1 lb baby potatoes
- 1/4 cup fresh chives, chopped
- 1/2 cup sour cream
- 1/2 lb bacon, cooked
- 2 tbsp olive oil
- 1/2 tsp coarse sea salt
Instructions
- Preheat oven to 375 F. Wash baby potatoes and place in a bowl.
- Drizzle olive oil over potatoes and sprinkle with salt. Toss and ensure potatoes are evenly coated.
- Spread the potatoes evenly on a baking sheet and bake for 30 minutes. Turn 1/2 way through to ensure they are browned on all sides.
- Meanwhile, cook bacon until crisp and chop chives finely. Add sour cream to a bowl and mIx 1/2 of the chives in, saving the rest of the chives for garnish.
- Remove potatoes from oven and let the cool. Cut a small piece out of each potato (lengthwise), leaving room for the filling.
- Fill each potato with sour cream-chive mixture and top with a small piece of crispy bacon. Enjoy!
Im very pleased to find this site. I need to to thank you for ones time for this particularly fantastic read!! I definitely really liked every part of it and I have you bookmarked to see new information on your site.
Thank you for taking the time to read and bookmark the site. I so appreciate your kind words and hope you enjoy my recipes!