LOADED MINI BAKED POTATOES
Why is it that when you make the miniature version of something, it automatically becomes 10x better? These Loaded Mini Baked Potato Bites, for example. These little potatoes feature the same ingredients as a classic loaded baked potato, with the technique of twice-baked potatoes…and they’re WAY more fun!
Serve mini baked potatoes as a fun party appetizer when you’re looking for some heartier bites, or as a side dish in place of a traditional baked potato – our family loves them either way.
You can get even more creative with the toppings and turn these little potatoes into entirely different bites. See below for some of our favorite topping ideas!
WHAT YOU’LL NEED
These oven roasted mini potatoes are made with the same ingredients as your favorite loaded baked potato.
- Small potatoes – Red or yellow will both work, although I prefer the extra creaminess of yellow/gold.
- Olive oil – Olive oil ensures that the salt sticks to the potatoes, and helps the skins to crisp up in the oven.
- Butter – Butter adds richness and delicious flavor to the filling.
- Sour cream – Sour cream adds creaminess and tang, always a favorite when it comes to baked potato toppings.
- Cheddar cheese – I’m using sharp cheddar cheese but feel free to use what you like best – pepper jack would be delicious if you want to add a bit of heat!
- Crumbled bacon – Bacon adds saltiness and meatiness to the potatoes. Feel free to leave it out if you want to make this recipe vegetarian.
- Minced chives or scallions – Chives add freshness and subtle onion flavor to the potatoes. If you can’t find fresh chives, green onions will work too!
INGREDIENTS
- 2 pounds small red or yellow potatoesabout 12 potatoes 2″ in size
- 2 tablespoons olive oil
- 4 tablespoons butter melted
- ¼ cup sour cream
- ⅔ cup shredded medium or sharp cheddar cheese
- ½ cup finely crumbled bacon
- 2 tablespoons minced chives or scallions
- kosher salt and ground pepper to taste
INSTRUCTIONS
- Preheat oven to 400° F.
- Wash the potatoes and then dry them well. Place potatoes on a rimmed baking sheet, drizzle with olive oil, and roll them around to coat. Sprinkle generously with salt (about 1.5 teaspoons, or to taste), rolling around to coat evenly.
- Roast for 35-40 minutes, or just until they are fork tender.
- Remove potatoes from the oven and allow them to cool enough to handle, about 10 minutes.
- Slice ¼” off the top of each potato and scoop out the centers (a small baking scoop works great!). Place tops and centers into a medium bowl. Do your best to not rip or pierce the potato, so the potatoes can hold the filling.
- Add the melted butter and sour cream to the bowl with the potato centers. Stir until the mixture is smooth and combined.
- Add the shredded cheese, crumbled bacon, and chives to the bowl. Stir to combine. Season with salt and pepper to taste.
- Carefully fill each potato with filling, pressing the filling solidly into each cavity. You can simply add about 2 tablespoons of filling, which will leave you with filling left over. Or you can mound the filling on top and use it all up. (If you don’t use it all, place it in a container in the fridge to heat up and eat later!)
- Bake the potatoes for an additional 15 minutes, or until the cheese is melty and the potatoes are thoroughly warmed.
- Garnish with additional chives, flaky sea salt, and ground pepper. Enjoy!