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Mini Loaded Baked Potatoes

Mini loaded baked potatoes roast until fork-tender, then get topped with melted cheddar, crisp bacon, sour cream, and green onions. They make a bite-size appetizer with buttery, fluffy centers and savory toppings.
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Prep Time 15 minutes
Cook Time 46 minutes
Resting time 5 minutes
Total Time 1 hour 6 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

potatoes
  • 2 lb baby gold potatoes scrubbed and dried
  • 1 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
toppings
  • 6 bacon slices
  • 4 tbsp unsalted butter melted
  • 1 cup sharp cheddar cheese shredded
  • 0.75 cup sour cream
  • 2 green onions thinly sliced

Equipment

  • 1 rimmed baking sheet
  • 1 12-inch skillet

Method
 

Bake the potatoes
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Toss the potatoes with the olive oil, kosher salt, and black pepper on the baking sheet.
  4. Roast for 35 to 45 minutes, until fork-tender.
Prepare the toppings
  1. Cook the bacon in a 12-inch skillet over medium heat for 8 to 12 minutes, turning as needed, until crisp.
  2. Drain and crumble the bacon.
Load and finish
  1. Make a small slit in the top of each hot potato and gently squeeze the ends to open it.
  2. Spoon the melted butter into the openings.
  3. Sprinkle the potatoes with the cheddar and crumbled bacon.
  4. Return them to the oven for 5 to 7 minutes, until the cheese melts.
  5. Let rest for 5 minutes.
  6. Top each potato with sour cream and sliced green onions.

Notes

For sturdier potato skins, dry the potatoes well before roasting. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the potatoes and toppings can become watery. For a dairy-free version, use dairy-free butter, cheddar, and sour cream.