If you’re searching for a simple yet irresistibly tasty appetizer or side dish, look no further than this Mini Baked Potatoes with Sour Cream and Chives Recipe. These bite-sized beauties are crispy on the outside, tender on the inside, and bursting with fresh flavors from the creamy sour cream and vibrant chives. Whether you’re hosting a party or just craving a comforting snack, these mini baked potatoes hit every spot with minimal fuss and maximum yum.
Ingredients You’ll Need
The beauty of this dish lies in its simplicity, requiring just a handful of fresh, straightforward ingredients that each play a crucial role. From the smooth creaminess of sour cream to the bright pop of green chives, every element adds to the ultimate flavor and texture experience.
- Baby potatoes (1 lb / 450g): Choose tender, small potatoes for quick cooking and the perfect size for one-bite servings.
- Olive oil (1 tablespoon): Adds a subtle richness and helps the potatoes crisp beautifully in the oven.
- Salt (½ teaspoon): Essential for bringing out the potato’s natural flavors and balancing the sour cream’s tang.
- Sour cream (½ cup / 125g): The star of the topping, lending a smooth, tangy contrast to the baked potato’s warmth.
- Fresh chives (2 tablespoons, chopped): Adds a mild oniony freshness and a gorgeous splash of color.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Mini Baked Potatoes with Sour Cream and Chives Recipe
Step 1: Preheat the Oven
Start by setting your oven to 375°F (190°C). This temperature is perfect for roasting baby potatoes until their skin turns wonderfully crisp while locking in a fluffy interior. Preheating ensures the potatoes cook evenly from the moment they hit the tray.
Step 2: Prepare the Potatoes
Place the baby potatoes into a mixing bowl, then drizzle them evenly with the olive oil. Toss them gently so every single potato gets coated. This simple step is key to achieving that golden, crunchy outside that makes these mini potatoes so addictive.
Step 3: Season and Arrange
Spread the potatoes out on a baking sheet in a single layer. Sprinkle with salt, which enhances the potatoes’ natural sweetness and balances the tangy sour cream topping. Give them plenty of space so they roast rather than steam, which keeps them perfectly crispy.
Step 4: Bake to Perfection
Bake the potatoes for about 30 minutes. Halfway through, give the pan a little jiggle to move the potatoes around—this ensures even browning on all sides. You’ll know they’re done when the potatoes are tender inside and a beautiful golden color on the outside.
Step 5: Dress Them Up
Once the mini baked potatoes have cooled slightly, cut a small wedge out of each, creating a little pocket. Spoon in some sour cream and finish with a sprinkle of fresh chopped chives. This classic combo adds creaminess and a fresh bite with every delicious mouthful.
How to Serve Mini Baked Potatoes with Sour Cream and Chives Recipe
Garnishes
Feel free to get creative with garnishes beyond the classic chives. Crispy bacon bits, a dash of smoked paprika, or a scatter of shredded sharp cheddar take this dish to the next level. These toppings add exciting textures and layers of flavor that everyone will love.
Side Dishes
These mini baked potatoes make an excellent side for grilled meats, roasted chicken, or a vibrant salad. Their comforting, homey quality pairs especially well with smoky barbecue or herb-seasoned main dishes, balancing hearty flavors with their fresh, tangy topping.
Creative Ways to Present
For parties, serve these potatoes on a platter with toothpicks for easy grabbing. You can also serve them in small individual dishes topped with a sprig of fresh parsley for an elegant touch. Mini potato bar stations are a hit at casual gatherings, allowing guests to customize their own toppings beyond sour cream and chives.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, don’t fret — these mini baked potatoes keep well in an airtight container in the refrigerator for up to three days. They make a fantastic next-day snack or addition to packed lunches.
Freezing
While freezing freshly baked mini potatoes is possible, it’s best to freeze them before adding sour cream and chives. Store the plain baked potatoes in a freezer-safe bag for up to two months. Thaw and reheat before adding fresh toppings to keep everything tasting vibrant.
Reheating
To reheat, pop your stored mini baked potatoes into a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crisp again. Microwave reheating is faster but can make them a bit soggy, so oven reheating is best for maintaining texture.
FAQs
Can I use regular potatoes instead of baby potatoes?
Absolutely! Just cut regular potatoes into small, bite-sized pieces to mimic the size of baby potatoes. The baking time may increase slightly, so keep an eye on them to achieve that perfect tenderness.
Is there a dairy-free alternative to sour cream?
Yes, you can use coconut cream or a dairy-free sour cream substitute for the same creamy tang. Adding chives on top keeps the flavor fresh and herbaceous without any dairy.
Can I prepare this recipe ahead of time for a party?
You can bake the potatoes ahead of time and store them in the fridge. Add sour cream and chives just before serving to keep everything fresh and delicious.
What other herbs work well besides chives?
Fresh parsley, dill, or green onions would all complement the sour cream with their unique flavors. Feel free to experiment with your favorites to find your signature version!
How can I make the potatoes extra crispy?
Be sure the potatoes are well coated in olive oil and spread out without crowding on the baking sheet. Jiggling them halfway through baking also helps each side brown beautifully for that sought-after crunch.
Final Thoughts
There’s something wonderfully comforting about this Mini Baked Potatoes with Sour Cream and Chives Recipe. It brings together crispy, fluffy potatoes with a refreshing, creamy topping in a way that feels both fancy and utterly homey. I encourage you to give this recipe a try — it’s the kind of dish that turns any meal into a celebration of simple, fantastic flavors.
PrintMini Baked Potatoes with Sour Cream and Chives Recipe
These Mini Baked Potatoes are a delicious and easy side dish perfect for any meal. Baby potatoes are tossed in olive oil, seasoned with salt, and baked until tender and golden brown. Served with a dollop of creamy sour cream and fresh chives, they make a crowd-pleasing appetizer or snack.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 30 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Potato Mixture
- 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
- Preheat the oven: Set your oven temperature to 375°F (190°C) to ensure it’s hot and ready for baking the potatoes.
- Prepare the potatoes: Place the baby potatoes in a bowl, drizzle with olive oil, and toss them gently to ensure each potato is evenly coated with the oil.
- Season the potatoes: Spread the oiled potatoes out on a baking sheet in a single layer, then sprinkle them evenly with salt to enhance their natural flavors.
- Bake the potatoes: Place the baking sheet in the oven and bake for 30 minutes. Halfway through cooking, gently jiggle the potatoes around the pan to encourage even browning on all sides.
- Serve with toppings: When the potatoes are tender and golden, remove them from the oven. Cut a small wedge out of each potato and fill it with a spoonful of sour cream.
- Garnish: Top each sour cream-filled potato wedge with a sprinkle of freshly chopped chives for a burst of fresh flavor and color.
Notes
- You can substitute sour cream with Greek yogurt for a tangier and lower-fat option.
- Fresh herbs like parsley or dill can be used instead of chives for a different twist.
- Ensure the potatoes are roughly the same size to ensure even cooking.
- The jiggling step midway through baking prevents uneven browning and sticking.
- These mini baked potatoes can be made ahead and reheated in the oven at 350°F (175°C) for 10 minutes.
