Mini Baked Potatoes with Sour Cream and Chives Recipe

If you’ve ever found yourself craving a simple yet irresistible side dish that’s both comforting and elegant, I have just the thing for you. This Mini Baked Potatoes with Sour Cream and Chives Recipe is a total crowd-pleaser that’s perfect for weeknights or special occasions alike. I absolutely love how these bite-size potatoes come out perfectly crispy on the outside and soft on the inside, with that creamy tang of sour cream and fresh pop of chives that completes every bite. Trust me, once you try this recipe, it’ll become a staple in your kitchen!

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Ingredients You’ll Need

What I love about this Mini Baked Potatoes with Sour Cream and Chives Recipe is how simple the ingredients are, yet how well they come together to create something special. You just need good-quality baby potatoes, a nice olive oil, and fresh chives to make it shine. Don’t worry, all the details and exact amounts are in the recipe card below, but here are some tips on picking the best ingredients.

• Baby Potatoes: I prefer the Honey Gold 2-Bite variety because their skin is thin and tender, perfect for baking mini potatoes.
• Extra Virgin Olive Oil: Use a good quality one to help crisp the potatoes nicely and add a subtle fruity flavor.
• Coarse Sea Salt: This adds the perfect crunch and brings out the natural sweetness of the potatoes.
• Sour Cream: Choose a full-fat sour cream for the creamiest, tangiest topping.
• Fresh Chives: Fresh always beats dried here — those delicate oniony notes lift the entire dish.

Variations

One thing I really encourage when making this Mini Baked Potatoes with Sour Cream and Chives Recipe is to get creative with your toppings and seasonings. I love tweaking it depending on the occasion or what I have on hand.

• Cheesy Twist: Try sprinkling some shredded sharp cheddar or parmesan right after baking, then dollop the sour cream and chives on top—my family goes crazy for this upgrade.
• Spicy Kick: Add a pinch of smoked paprika or cayenne powder to the potatoes before baking for a subtle heat that pairs well with the sour cream.
• Herb Lover’s Delight: Mix in fresh parsley, dill, or even thyme along with the chives for an herbaceous spin.
• Vegan Adaptation: Swap sour cream with a coconut yogurt or cashew cream to keep it dairy-free yet creamy.

How to Make Mini Baked Potatoes with Sour Cream and Chives Recipe

Step 1: Prep Your Oven and Baking Sheet

The first step is straightforward: preheat your oven to 400°F. This temperature is spot-on for getting those baby potatoes tender inside and a touch crispy outside. I use parchment paper on my baking sheet to prevent sticking, and a quick spritz of nonstick cooking spray helps even more. This setup makes cleanup a breeze—I’ve learned to always line my pans for this kind of baking.

Step 2: Coat Each Potato with Olive Oil

Here’s where a little trick I discovered makes a big difference: whether you use your hands, a pastry brush, or a paper towel dipped in olive oil, make sure every baby potato is evenly coated. This light oil coating helps the skins crisp up beautifully and keep them from drying out. I like to take my time here because it really affects the end texture.

Step 3: Salt and Bake

Sprinkle coarse sea salt over both sides of the potatoes—don’t be shy, this seasoning is key to flavor. Spread them out on the baking sheet, pop them in the oven, and bake for about 25 minutes. You’ll want to check they’re fork tender; that’s your sign they’re done. When I first tried this recipe, I almost undercooked them, so don’t rush! Patience here really pays off.

Step 4: Slice and Add the Toppings

Once the potatoes come out, let them rest for a couple of minutes—hot potatoes are tricky to handle! Using a sharp knife, carefully split down the center of each potato, but don’t cut them in half, just enough to open like a little boat. Dollop about a teaspoon of sour cream right in the middle, then sprinkle with freshly chopped chives. Serve immediately while still warm for the best experience.

How to Serve Mini Baked Potatoes with Sour Cream and Chives Recipe

Garnishes

For garnishes, I’m all about simplicity to highlight those flavors. I like to add a few extra snips of fresh chives just before serving, and sometimes a small sprinkle of freshly ground black pepper for a little bite. A light dusting of smoked paprika can add a lovely visual accent and depth of flavor, too. Just keep it minimal to let the sour cream and chives shine.

Side Dishes

This Mini Baked Potatoes with Sour Cream and Chives Recipe pairs beautifully with grilled meats, roasted chicken, or even a vibrant green salad. I’ve also served them alongside steamed asparagus or roasted Brussels sprouts for a well-rounded meal. They’re so versatile you can really fit them into any menu.

Creative Ways to Present

One fun way to serve these at parties is to arrange them on a pretty platter with a mini bowl of extra sour cream and chives for dipping. I’ve also threaded them onto skewers for a playful appetizer or served them in small individual ramekins with a sprinkle of cheese on top. Getting creative with presentation makes this simple dish feel extra special.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers—which honestly is rare around here!—store them in an airtight container in the fridge for up to 2-3 days. I recommend waiting to add the sour cream and chives until just before serving again to keep the potatoes from getting soggy and the toppings fresh.

Freezing

Freezing mini baked potatoes isn’t my go-to because they tend to get watery upon thawing, but if you want to try, freeze them plain (without sour cream or chives) on a baking sheet first, then transfer to a sealed freezer bag. Use within 1 month for best results. Reheat gently in the oven to restore texture.

Reheating

For reheating, I pop the potatoes in a 350°F oven for about 10-15 minutes to bring back the lovely crisp skin. Avoid microwaving if you can—it makes the potatoes a bit mushy. Once warm, add fresh sour cream and chives to revive the topping.

FAQs

Final Thoughts

This Mini Baked Potatoes with Sour Cream and Chives Recipe is one of those gems I keep coming back to because it’s reliable, tasty, and just plain delightful. I remember the first time I made it for a family gathering, and everyone kept asking for seconds—made me feel like a kitchen hero! Whether you’re making it for yourself, your family, or friends, I promise you’ll love how easy it is to make and how much flavor it brings to the table. Give it a try—you might just find your new favorite potato side dish!

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