Mini Baked Potatoes

Why You’ll Love This Recipe

I like this recipe because it’s easy, budget-friendly, and versatile. The potatoes come out tender on the inside with golden, slightly crisp skins. I also enjoy how the toppings can be customized, from the classic sour cream and chives to more indulgent options like cheese .

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 lb (450g) baby potatoes / new potatoes
1 tablespoon olive oil
½ teaspoon salt
½ cup (125g) sour cream
2 tablespoons chopped fresh chives

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Wash and dry the baby potatoes, then toss them with olive oil and salt until evenly coated.
3. Spread the potatoes on the baking sheet in a single layer.
4. Bake for 30–35 minutes, or until the skins are crisp and the insides are fork-tender.
5. Remove from the oven and let cool slightly before handling.
6. Cut a small slit on the top of each potato and gently press the sides to open.
7. Add a small dollop of sour cream and sprinkle with fresh chives.
8. Serve warm.

Servings and Timing

This recipe makes about 4 servings. It takes 5 minutes to prepare and about 35 minutes to bake, so I can have them ready in 40 minutes.

Variations

Sometimes I top the potatoes with shredded cheddar cheese, or caramelized onions for a loaded version. For a lighter twist, I swap sour cream with Greek yogurt. I also like using flavored salts or smoked paprika for extra seasoning.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I bake them at 350°F for 10 minutes until warmed through. The microwave works too, but the skins won’t stay as crisp.

FAQs

Can I make these ahead of time?

Yes, I bake the potatoes ahead and reheat them before adding toppings.

Do I need to peel the potatoes?

No, I leave the skins on since they add flavor and crispness.

Can I use larger potatoes?

Yes, I cut them into halves or quarters so they cook evenly.

What type of potatoes work best?

I prefer baby potatoes or new potatoes since they roast quickly and look great as bite-sized servings.

Can I air-fry these instead of baking?

Yes, I air-fry at 375°F for about 20–22 minutes, shaking halfway through.

How do I keep the skins crispy?

I make sure the potatoes are dry before tossing with oil.

Can I use different herbs instead of chives?

Yes, parsley, dill, or green onions also work well.

What’s a good dairy-free topping?

I use cashew cream or dairy-free sour cream.

Can I serve these cold?

Yes, but I prefer them warm since the skins stay crisp and the sour cream melts slightly.

Can I double this recipe for a crowd?

Yes, I bake them on two trays and rotate halfway for even cooking.

Conclusion

These mini baked potatoes are one of my favorite easy appetizers or sides. I enjoy how the crispy skins and creamy toppings make them satisfying yet simple. They’re easy to customize, quick to prepare, and always a hit at gatherings.

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