Let Me Tell You About These Mini Baked Potatoes
Every year—without fail—someone in my family asks me to bring “those little potatoes” to the New Year's party. The first time I made them, I basically forgot about the main dish because folks ended up grabbing for these instead (I mean, can you blame them?). Honestly, there's something a bit magical about cozy, warm bites that you can eat with one hand while the other holds a glass of bubbly—plus they’re just fun. And once, my cousin Jill tried to fit four in her mouth at once. She failed, but A+ for effort, right?
Why You'll Love This Snack (Or Why I Keep Making It...)
I make these every time I'm thinking, "I really don't want to stress about the appetizer." My family goes nuts for them because they’re crispy outside, fluffy inside (sometimes I mash a few too much and call it 'rustic'), and you can literally put any topping on them. I’ll admit, the washing and drying baby potatoes part used to annoy the daylights out of me—but then I realized I could just dump them straight on a kitchen towel and roll them around like marbles. Problem solved. Also, I love these for New Year’s because they don’t hog oven space for too long—there’s always someone waiting to slide in their cookies or whatever (not naming names... but you know who you are).
Stuff You'll Need (And What You Can Swap)
- About 1.5 lbs of baby potatoes (the little ones—red, gold, or even those purple ones if you’re feeling fancy; I once used fingerlings, but it’s... not the same)
- Olive oil, 2-3 tablespoons (sometimes I use avocado oil if I’m almost out—no one’s noticed yet)
- Kosher salt and pepper (sea salt’s good too; my grandma swears by Morton’s but honestly, anything)
- ½ cup sour cream (I sometimes mix in Greek yogurt when I’m "watching it")
- Handful of chives, chopped (green onions are a solid swap, or skip these—no one's going to miss them, probably)
- Crumbled bacon (totally optional but my uncle considers it essential)
- Shredded cheese (cheddar’s classic, but pepper jack gets the job done; once I tried feta—let’s not talk about that)
How to Bring These Little Spuds to Life
- Wash and dry those mini potatoes! I pretty much dump 'em in a colander, rinse like mad, and shake them dry. If you have time, pat 'em with a tea towel—or just toss them straight on your baking tray. No judgement.
- Preheat your oven to 425°F (or 220°C if you’re like my Canadian cousin). That’s pretty hot, but you want them crispy.
- Toss potatoes with oil, salt, and pepper right on a rimmed baking sheet. Fewer dishes is the secret to happiness, honestly.
- Bake for 25–30 minutes. Shake the pan halfway through—or use a spatula to flip. Don't worry if a few get a bit too golden; someone's going to love 'em that way (me, usually). Piercing with a fork is your best bet—you want them fluffy inside.
- Cool slightly (five minutes? Three? Whenever you can touch them). Slice each potato in half, but don't cut all the way—think little potato boats.
- Scoop a bit out of each potato (a melon baller is great, but I have used a teaspoon more often than not). Try not to dig through the bottom—it’ll happen sooner or later, so just patch it up with some cheese later.
- Mix potato centers with sour cream, half the cheese, half the chives, and a little more salt and pepper. You can sneak a taste now—honestly, I always do. Refill those potatoes with this mix.
- Top with the rest of the cheese. At this point, the dog’s definitely staring at me, hoping for a drop.
- Back in the oven for 5–7 minutes until melty and bubbling. You can finish with bacon, extra chives, or nothing at all. Sometimes I just throw a grind of black pepper over everything and call it a day.
Things I’ve Figured Out Along the Way
- If you over-scoop, the skins collapse. A little potato goo in the tray is normal.
- I once tried using full-sized potatoes and chopping them into chunks. It was, uh, a mess. Just get the minis.
- Don’t be afraid of piling the filling; more is more here.
How I’ve Changed It Up (Sometimes Successfully...)
- Added smoked paprika to the filling—smoky and delicious!
- Tried adding goat cheese instead of cheddar. Was...tangy. Not for everyone, especially my niece.
- Used fresh herbs like dill—actually pretty fresh-tasting, but maybe not a crowd-pleaser if people aren’t into herbs.
Do You Really Need Fancy Tools?
I use a melon baller because, well, I have one. But honestly, a teaspoon (or even your fingers if you’ve got some dexterity) works fine. You don’t need a stand mixer or anything electric—unless you want to feel like a celebrity chef, which, fair enough. Oh, and parchment paper is handy but definitely optional.
How to Store (Or: The Leftover Mystery)
Store leftovers in a lidded container in the fridge. They’re fine a day later—actually, I think the flavors meld together and they taste better. But, truthfully, I’ve rarely had leftovers last long enough to test my theory. Maybe your crew is different?
How I Like to Serve Mini Baked Potatoes At Parties
I just pile them on a big vintage serving tray and plop it in the middle of the coffee table—everyone helps themselves. If it’s just us at home, these become the main event (seriously, I’ve made them with just a bowl of soup and called it dinner). Oh, and we once tried eating them with tiny cocktail forks for fun. Not necessary but has a certain 1960s British party vibe. Check Bon Appétit for more serving inspiration if you like pretty platters, I can't compete with their styling honestly.
Lessons (a.k.a. My "Don’t Do What I Did" List)
- I once cranked the oven to the broil setting to "speed things up"—don’t. The cheese burns practically before you blink.
- Trying to prep these hours in advance? They get a little rubbery. Better to bake, fill, and then pause—final cheese-melt just before serving works best (or so I’ve found after some pretty floppy potatoes).
- Cleaning the tray while they're still a bit warm saves a lot of effort—otherwise the cheese is like glue. Not fun.
Questions Folks Always Ask Me (Because Spuds Are Controversial!)
- Can I make these ahead of time for a big group?
- Yep. Do the first bake, scoop, and fill, then fridge 'em. Only do the final cheese-melt bake just before serving or they go a bit stodgy. Actually, once I let them sit filled for almost two hours and they baked up fine, so don’t stress.
- Do I really need to scoop out the potatoes?
- Well... technically no, but they’re waaaay tastier when loaded up. Plus, more room for cheese, obviously. But hey, if you skip it, I won't tell.
- Could I make these vegan or dairy-free?
- Haven't tried, but I bet a mix of vegan cheese (Violife is my go-to) and cashew cream could do the trick. Let me know if you do it! Oh, and Love & Lemons has a vegan twist if you want to peek.
- Why are my potatoes wrinkly or dry?
- Probably overbaked—or maybe the oven's hotter than it says. Sometimes buying from different stores changes things. Just keep an eye out the last 5-10 minutes, that's when they go from "almost perfect" to "shriveled old man face" really fast.
Oh, quick tangent: If you find yourself with half a bowl of filling and no skins left because, uh, maybe you accidentally hollowed out a few too enthusiastically—it makes excellent topping on toast or just on its own with a spoon. Not that I’d know from experience or anything...
Ingredients
- 16 small baby potatoes
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup sour cream
- 2 tablespoons fresh chives, chopped
- ¼ cup shredded cheddar cheese
- 2 tablespoons cooked bacon, crumbled
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
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1Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
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2Wash and dry the baby potatoes, then toss them in olive oil, salt, and black pepper until evenly coated.
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3Arrange the potatoes on the baking sheet and bake for 25-30 minutes, or until tender and golden.
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4Let the potatoes cool slightly, then cut a small slit on the top of each and use a spoon to gently press the centers.
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5Mix sour cream, chives, cheddar cheese, and bacon in a bowl. Spoon the mixture into each potato.
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6Garnish with fresh parsley and serve warm as a tasty party appetizer.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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