Mini Loaded Baked Potatoes
Bite-sized baked potatoes topped with creamy sour cream and fresh chives. Perfect for parties or a fun side dish.
- Total time
- 45 min
- Servings
- 4
- Calories
- 220
- Protein
- 4g
Ingredients
- 1.5 pounds baby potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup sour cream
- 2 tablespoons fresh chives
Instructions
- 1
Preheat oven to 400°F. Scrub the 1.5 lbs baby potatoes and pat dry.
- 2
Toss potatoes with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper in a bowl.
- 3
Arrange potatoes on a baking sheet in a single layer. Roast until tender and skins are crisp, about 25-30 minutes.
- 4
Let potatoes cool slightly, then gently flatten each with a fork or the bottom of a glass until they crack open.
- 5
Return to oven and bake 10 more minutes until edges are golden and crispy.
- 6
Top each potato with a small dollop of sour cream (about 1/2 cup total) and sprinkle with 2 tbsp chopped chives. Serve warm.
Tools you’ll need
- baking sheet
- mixing bowl
- fork or glass
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