Mini Baked Potatoes
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.
Servings: 18 potatoes
Calories: 51kcal
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
Calories: 51kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 391mg | Potassium: 166mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 42IU | Vitamin C: 8mg | Calcium: 9mg | Iron: 0.3mg