Ingredients
1 lb (450g) baby potatoes or new potatoes
1 tbsp olive oil
½ tsp salt
½ cup (125g) sour cream
2 tbsp chopped fresh chives
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Wash and dry baby potatoes. Toss with olive oil and salt.
- Spread potatoes in a single layer on the baking sheet.
- Bake 30–35 minutes, until skins are crisp and insides fork-tender.
- Remove from oven and cool slightly.
- Cut a small slit in each potato and gently press sides to open.
- Top with a dollop of sour cream and sprinkle with chives.
- Serve warm.
Notes
Top with shredded cheddar, or caramelized onions for a loaded version.
Swap sour cream with Greek yogurt for a lighter option.
Use smoked paprika or flavored salts for extra seasoning.
Potatoes can be air-fried at 375°F for 20–22 minutes, shaking halfway.
Dairy-free toppings like cashew cream also work well.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 140
- Sugar: 1g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
