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Mini Baked Potatoes

Mini baked potatoes are roasted until their skins are crisp and their centers tender, then topped with melted cheddar, bacon, sour cream, and chives. They make a bite-sized appetizer with the classic flavors of loaded baked potatoes.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the potatoes
  • 1.5 lb baby potatoes
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the toppings
  • 1 cup cheddar cheese shredded
  • 4 bacon slices, cooked and crumbled
  • 0.5 cup sour cream
  • 2 tbsp fresh chives chopped

Equipment

  • 1 rimmed baking sheet

Method
 

Bake the potatoes
  1. Heat the oven to 425°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Scrub and dry the potatoes.
  4. Prick each potato once with a fork.
  5. Toss the potatoes on the baking sheet with the olive oil, kosher salt, and black pepper.
  6. Bake for 35 to 45 minutes, until the skins are crisp and a knife slides easily into the center of a potato.
Add the toppings
  1. Split each potato lengthwise and gently press the ends to open it.
  2. Sprinkle the potatoes with the cheddar and bacon.
  3. Bake for 3 to 5 minutes, until the cheese melts.
  4. Top with sour cream and chives.
  5. Serve hot.

Notes

For crisp skins, dry the potatoes thoroughly before tossing them with oil. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a lighter topping, use plain Greek yogurt in place of sour cream.