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Mini Baked Potatoes with Sour Cream and Chives Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 110 reviews
  • Author: Lisa
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 18 servings 1x
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Mini Baked Potatoes are a simple and delicious appetizer or side dish featuring bite-sized baby potatoes baked to tender perfection and topped with creamy sour cream and fresh chives. Perfectly seasoned with coarse sea salt and lightly coated with olive oil, these mini potatoes offer a crispy skin and soft interior, making them a delightful bite-sized treat for any occasion.

Ingredients

Scale

Potatoes

  • 24 ounces bite-size baby potatoes (Honey Gold 2-Bite variety), washed and dried

Seasoning & Toppings

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon coarse sea salt
  • ⅓ cup sour cream
  • 2 tablespoons fresh chopped chives

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or heavy-duty aluminum foil and lightly spray it with nonstick cooking spray to prevent sticking.
  2. Coat the Potatoes: Using your hands, a pastry brush, or a paper towel dipped in the extra virgin olive oil, evenly coat the outside of each baby potato with the oil. Place the coated potatoes on the prepared baking sheet in a single layer.
  3. Season and Bake: Sprinkle both sides of the potatoes generously with coarse sea salt. Bake them in the preheated oven for about 25 minutes, or until the potatoes are fork tender and the skin is slightly crisp.
  4. Rest and Slice: Remove the baking sheet from the oven and let the potatoes rest for a few minutes. Carefully slice down the center of each potato — taking care to only split them open, not cut them in half.
  5. Add Toppings and Serve: Place about 1 teaspoon of sour cream into the center of each sliced potato. Sprinkle with the fresh chopped chives. Serve immediately while hot for best flavor and texture.

Notes

  • Storage: Store leftover mini baked potatoes in an airtight container in the refrigerator for 2-3 days. For best results, assemble toppings just before serving to keep the potatoes fresh.
  • Serving Tip: These potatoes make great mini stuffed bites; consider adding other toppings like shredded cheese or bacon bits for variety.

Nutrition

  • Serving Size: 1 serving (about 1-2 mini potatoes)
  • Calories: ninety five
  • Sugar: 1 g
  • Sodium: 230 mg
  • Fat: 4.5 g
  • Saturated Fat: 0.7 g
  • Unsaturated Fat: 3.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 14 g
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 5 mg

Find it online: https://yumyy.com/mini-baked-potatoes-with-sour-cream-and-chives-recipe/