Mini Baked Potatoes

Name: Mini Baked Potatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 24 ounces bite-size baby potatoes (washed and dried); 2 tablespoons olive oil, (extra virgin); 1 tablespoon coarse sea salt; ⅓ cup sour cream; 2 tablespoons fresh chopped chives

Mini baked potatoes are roasted to crispy perfection with fluffy centers and topped with sour cream and fresh chives. Simple to make in just 35 minutes, they’re a versatile side dish or appetizer perfect for any occasion.

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Prep Time10

Cook Time25

Total Time35

Servings potatoes

Table of Contents

Here’s What You’ll Need
Types of Potatoes For Mini Baked Potatoes
How To Clean Potatoes
Topping Ideas
How To Store These Mini Baked Potatoes
Mini Baked Potatoes Frequently Asked Questions
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Mini baked potatoes are proof that great dishes don’t need to be complicated. With just a few simple steps, this recipe transforms bite-size baby potatoes into crispy, savory bites with fluffy centers. Tossed in a little olive oil and roasted to fork tender perfection, these potatoes are topped with sour cream and a sprinkling of chives for a burst of freshness. Whether you’re hosting a dinner party or just craving a delicious dish with minimal effort, this recipe has you covered.

What You Need To Know

MAIN INGREDIENTS: Bite-size baby potatoes, extra virgin olive oil, coarse sea salt, sour cream, fresh chopped chives.
QUICK STEPS: Preheat oven to 400°F, coat potatoes in olive oil, season with sea salt, bake for 25 minutes, slice and top with sour cream and chives.
TOTAL TIME AND YIELD: 35 minutes, 18 mini baked potatoes

Here’s What You’ll Need

mini baked potatoes raw ingredients that are labeled

Here’s everything you’ll need to make these mini baked potato bites:

Baby potatoes: We used the Honey Gold 2-Bite variety of little potatoes for their smooth skin and creamy texture.
Extra virgin olive oil: Helps create a crispy, golden skin on the potatoes.
Coarse sea salt: Adds great flavor and enhances the texture of the skin.
Sour cream: A creamy topping that pairs perfectly with the seasoned potatoes.
Fresh chives: Brings a bright, fresh finish to the dish.

Types of Potatoes For Mini Baked Potatoes

Choosing the right type of potato is key to achieving the best results for this recipe. For mini baked potatoes, baby potatoes like the Honey Gold 2-Bite variety are ideal. Their naturally small size allows them to cook evenly and quickly, while their smooth, thin skins crisp up beautifully in the oven. Inside, they have a creamy texture that pairs perfectly with the toppings.

Yellow potatoes, like the Honey Golds, are a great choice because of their buttery flavor and ability to hold their shape while baking. The skins develop a slightly sweet and crispy exterior that balances the seasoned salt and olive oil in this recipe.

The size of your potatoes matters. Avoid using larger potatoes like russets, as they require a longer cooking time and don’t deliver the same creamy texture in a smaller format. Similarly, red potatoes can work, but their skins tend to be thinner and less crisp, which affects the final texture.

Stick with baby potatoes for consistently delicious results that perfectly suit the recipe’s simplicity and quick cooking time. Their small size and tender interiors make them the best option for this dish.

How To Clean Potatoes

Properly cleaning your potatoes is an important step to prepare them for baking. Since baby potatoes are often harvested with their thin skins intact, they may have dirt or residue that needs to be removed. Here’s the best way to clean them:

Rinse Under Cool Water: Hold the potatoes under cool running water to remove loose dirt or debris.
Use a Vegetable Brush: For stubborn spots, gently scrub the skins with a vegetable brush. The thin skins don’t need to be peeled, so a light scrub is all that’s required.
Dry Thoroughly: Pat the potatoes completely dry with a paper towel or clean kitchen towel. This step is crucial to achieve crispy skins when roasting.

Avoid soaking the potatoes in water for too long, as this can make them waterlogged and affect their texture.

Topping Ideas

Take your mini roasted potatoes to the next level with these potato toppings that transform these crispy, golden bites into irresistible flavor-packed creations perfect for any occasion.

Cheddar Cheese and Crispy Bacon: Melted cheddar adds richness, while crispy bacon bits provide a savory crunch.

Chili and Shredded Cheese: Top your potatoes with chili and a sprinkle of cheese for a satisfying option. Use a thick, hearty chili to prevent the potatoes from becoming soggy.

Jalapeños and Pepper Jack Cheese: For those who enjoy heat, this pairing delivers a spicy kick.

Guacamole and Diced Tomatoes: A fresh, zesty topping that adds color and flavor.

BBQ Pulled Pork and Coleslaw: Combine tender pulled pork with tangy coleslaw for a Southern-inspired treat.

Buffalo Chicken Dip and Blue Cheese: Spicy buffalo chicken topped with crumbled blue cheese offers a bold flavor.

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How To Store These Mini Baked Potatoes

Baked mini potatoes are a versatile dish that can easily be prepped ahead, stored, and reheated while maintaining their flavor and texture. Whether you’re planning for a party or looking to save leftovers, following these storage tips will help you get the best results.

MAKE AHEAD: If you’d like to prepare these mini baked potatoes in advance, bake them as directed and let them cool to room temperature. Store them in an airtight container in the fridge without adding the sour cream and chives. When ready to serve, reheat them and add the toppings fresh.

IN THE FRIDGE: Store leftover mini baked potatoes in an airtight container in the fridge for up to three days. Make sure they are completely cooled before sealing them to prevent condensation, which can affect the texture.

IN THE FREEZER: To freeze, let the baked potatoes cool completely and place them in a single layer on a lined baking sheet to freeze until firm. Transfer the frozen potatoes to a freezer-safe container or bag, where they can be stored for up to two months.

REHEATING: For best results, reheat mini baked potatoes in the oven at 350°F until warm and crisp, around 10-15 minutes. You can also use an air fryer for a quicker option, setting it to 375°F for about five to seven minutes. If you’re in a hurry, the microwave works too—place the potatoes on a microwave-safe plate and heat them in 30-second intervals until warm.

Add fresh toppings after reheating for the best flavor.

More Easy Appetizer Recipes

Mini Baked Potatoes Frequently Asked Questions

Is it better to bake potatoes with or without foil?

For crispy skin and the best texture, it’s better to bake potatoes without foil. Wrapping them in foil traps steam, which softens the skin, while baking them uncovered allows the skin to crisp up beautifully. If you’re looking for that classic roasted texture, skip the foil and place the potatoes directly on baking sheet lined with parchment paper or in a baking pan.

Is it better to bake a potato at 350° or 400°?

Baking a potato at 400°F is generally better if you want a golden, crisp texture. The higher temperature allows the skins to crisp up while cooking the potatoes evenly. Baking at 350°F works too, but it will take longer, and the skins may not get as crispy.

What is the best way to tell if my roasted baby potatoes are done cooking?

The best way to check if your potatoes are done baking is by testing their tenderness with a fork or paring knife. Insert the fork or knife into the largest potato—if it slides in easily without resistance, the potatoes are ready. For mini baked potatoes, you’ll also notice the skins becoming crisp and slightly golden, which is another good indicator that they’re perfectly cooked.

These mini baked potatoes are a quick and easy way to enjoy crispy skins and fluffy centers, topped with simple, fresh ingredients. Whether you’re serving them as a great side dish to your weeknight dinner or a quick appetizer for dinner parties, this recipe is versatile, flavorful, and perfect for any occasion.

a mini baked potato topped with sour cream and chives on a fork

Mini Baked Potatoes

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Prep Time 10

Cook Time 25

Total Time 35

Servings potatoes

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Ingredients

24 ounces bite-size baby potatoes washed and dried
2 tablespoons olive oil, extra virgin
1 tablespoon coarse sea salt
⅓ cup sour cream
2 tablespoons fresh chopped chives

Instructions

Preheat the oven to 400°F. Line a baking sheet with parchment paper, or heavy duty aluminum foil, lightly sprayed with nonstick cooking spray.
Using your hands, a pastry brush or a paper towel dipped in the extra virgin olive oil, grease the outside of each baby potato and place on the prepared baking sheet.
Sprinkle both sides of the potatoes with sea salt, and bake for 25 minutes until fork tender.
Remove the potatoes from the oven and let rest on the baking sheet for just a few minutes before carefully splitting down the center of the potatoes. (Keep in mind that you are only wanting to slice, not cut in half)
Dollop about 1 teaspoon of the sour cream on top of the center of the potatoes and sprinkle with the chopped chives. Serve while hot.

Notes

Plain greek yogurt can be a substitute for sour cream.
To make these mini baked potatoes into loaded mini baked potatoes shredded cheese of your choice and finely chopped cooked bacon.
If you are not able to find the baby potatoes, you can substitute small yukon gold potatoes or even small red “new” potatoes.
These mini baked potatoes are a great side dish for slider burgers.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Lenore Ortyl
Lexus Monroe Editorial Assistant