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Easy Mini Baked Potatoes Recipe

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4.3 from 10 reviews

These Easy Mini Baked Potatoes are a simple, crowd-pleasing side dish perfect for any meal. Baby potatoes are tossed in olive oil and salt, baked to golden perfection, then topped with creamy sour cream and fresh chives for a flavorful bite-sized treat. Ready in just 40 minutes, this recipe yields 30 delicious servings ideal for parties or family dinners.

Ingredients

Potatoes

  • 1 lb (450g) baby potatoes / new potatoes
  • 1 tablespoon olive oil
  • ½ teaspoon salt

Topping

  • ½ cup (125g) sour cream
  • 2 tablespoons chopped fresh chives

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the potatoes.
  2. Prepare the Potatoes: Place the baby potatoes in a mixing bowl, drizzle with olive oil, and toss thoroughly to make sure each potato is evenly coated with oil.
  3. Season and Arrange: Spread the oiled potatoes out on a baking sheet in a single layer. Sprinkle the salt evenly over the potatoes to enhance their flavor.
  4. Bake the Potatoes: Place the baking sheet in the oven and bake for 30 minutes, or until the potatoes are tender inside. Around halfway through cooking, gently jiggle the pan or turn the potatoes to ensure they brown evenly on all sides.
  5. Prepare to Serve: Once baked, cut a small wedge out of the top of each potato to create a space for the filling.
  6. Add Toppings: Fill each potato wedge with a small spoonful of sour cream, then sprinkle with chopped fresh chives for a fresh, tangy finish.

Notes

  • Baby potatoes can vary in size; try to use similarly sized potatoes for even cooking.
  • For crispier potatoes, increase oven temperature to 400°F (205°C) and reduce baking time by 5 minutes.
  • Fresh chives add a mild onion flavor; you can substitute with green onions if unavailable.
  • To make this dish dairy-free, substitute sour cream with a plant-based alternative.
  • This recipe works well as an appetizer or a side dish for barbecues and dinner parties.