Mini Baked Potatoes: Crispy Bites Loaded with Flavor

Mini Baked Potatoes are crispy and comforting snacks topped with sour cream, bacon bits, and chives.

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Prep Time 10

Cook Time 35

Cooling Time 5

Total Time 50

Servings: 4 potatoes

Course: Appetizers

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Potatoes

1.5 pounds Baby Potatoes Ensure uniform size for even cooking.
2 tablespoons Olive Oil Can be swapped for avocado oil if desired.
1 teaspoon Kosher Salt Adjust to taste.

For the Toppings

1 cup Sour Cream Greek yogurt is a healthier alternative.
1/2 cup Bacon Bits Use vegetarian substitute if desired.
2 tablespoons Chives Green onions can be used as a substitute.

Equipment

oven
baking sheet
mixing bowl
skillet
Paring Knife

Method

Step‑by‑Step Instructions for Mini Baked Potatoes

Preheat your oven to 375°F (190°C) to ensure it's hot enough for crispy skin.
In a mixing bowl, toss baby potatoes with olive oil until evenly coated.
Spread the coated potatoes onto a baking sheet in a single layer and sprinkle with kosher salt.
Bake the potatoes for 30–35 minutes, shaking the pan after 15–20 minutes for even browning.
Cook the bacon in a skillet over medium heat until crispy, then chop into small pieces.
Let the potatoes cool for about 5 minutes, then cut a small wedge from the top of each potato.
Fill each potato pocket with sour cream, bacon bits, and top with chopped chives.

Nutrition

Serving: 1potatoCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 300mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 100IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

Ensure baby potatoes are uniform in size for even cooking and avoid steaming by not overcrowding the baking sheet.

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