Go Back
–+ servings
Mini Baked Potatoes

Crispy Mini Baked Potatoes with Creamy Chives Delight

Mini Baked Potatoes topped with creamy chives are a delightful and crispy appetizer that impresses everyone at your gathering.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 4 potatoes
Course: Appetizers
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 1 pound Baby Potatoes Small and tender with crispy skin
  • 2 tablespoons Olive Oil Light coating for crispy skin
  • 1 teaspoon Salt Sea salt or kosher salt recommended
For the Filling
  • 1 cup Sour Cream Substitute with plain yogurt or vegan sour cream
  • 2 tablespoons Fresh Chives Can use green onions or parsley as alternatives

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Teaspoon or Piping Bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, toss the baby potatoes with olive oil and sprinkle with salt.
  3. Arrange the seasoned potatoes in a single layer on the prepared baking sheet.
  4. Bake the potatoes for 30 minutes, stirring gently at the 15-minute mark.
  5. Allow the baked potatoes to cool slightly, then cut a small v-shaped wedge out of the top.
  6. Fill each potato with sour cream using a teaspoon or piping bag.
  7. Sprinkle chopped chives over the filled potatoes and serve warm.

Nutrition

Serving: 1potatoCalories: 150kcalCarbohydrates: 28gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 5mgSodium: 200mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

Ensure all potatoes are similar in size for even cooking. Allow cooling before filling to maintain the texture.

Tried this recipe?

Let us know how it was!