Mini Baked Potatoes
These mini baked potatoes are an easy and delicious appetizer that are perfectly crisp and tender. Packed with flavor, they're a great addition to any meal.
Equipment
- oven
- mixing bowl
- baking sheet
- paring knife
Ingredients
- 1 pound baby potatoes
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ cup sour cream
- ¼ cup bacon bits or use 2 slices cooked bacon, finely chopped
- 2 tablespoons chives finely chopped
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- Add the potatoes to a mixing bowl, add the oil and toss to coat.
- Spread the potatoes on a baking sheet and sprinkle with the salt. Mix around to coat.
- Bake for 30-35 minutes or until the potatoes are fork tender and cooked through. Shake the baking pan halfway through so they brown evenly.
- If not using bacon bits, cook the bacon. While the potatoes cook, cook 2 slices of bacon until desired crispiness and then chop up into fine bits. Set aside.
- Once the potatoes are cooked, remove from the oven. Let them cool for 5 minutes. Using a paring knife, cut a small wedge out of each potato. Fill with a little sour cream and top with bacon bits and chives.
Notes
When choosing the potatoes, buy roughly the same size to make sure they cook evenly. Make sure the potatoes are in a single layer on your baking sheet to prevent them from steaming. These potatoes are small and cook up quickly! If your oven runs hot, be sure to test a potato around the 20-minute mark to see if they are done cooking. Cool the potatoes before filling with sour cream to prevent the sour cream from melting.
Nutrition
Serving: 1potatoCalories: 145kcalCarbohydrates: 17gProtein: 5gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 6mgSodium: 376mgPotassium: 348mgFiber: 3gSugar: 1gVitamin A: 105IUVitamin C: 16mgCalcium: 30mgIron: 1mg
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