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A party platter of mini loaded baked potatoes, topped with sour cream, bacon, and green onion.
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5 from 1 vote

Mini Baked Potatoes

If you're a fan of loaded twice baked potatoes, AND love mini foods, this mini baked potatoes recipe is right up your alley - super fun, too!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Appetizer
Cuisine: American
Diet: Gluten Free
Servings: 20 Mini Baked Potatoes (approximately)
Calories: 54kcal

Equipment

Ingredients

  • 1 ½ lb Mini potatoes
  • 1 tablespoon olive oil
  • Salt and Pepper
  • 2 tablespoon Butter
  • ¼ Cup Sour Cream
  • ½ cup Shredded Cheddar Cheese
  • 2 tablespoon chives or green onions finely chopped
  • 2-3 slices cooked bacon finely chopped

Toppings:

  • Sour Cream
  • Finely Chopped Crispy Bacon
  • Finely Chopped Fresh Chives

Instructions

  • Preheat oven to 350 F. Lay 2 overlapping pieces of aluminum foil on a large baking sheet.
  • Prick each potato all over with a fork.
  • Place the mini potatoes in a bowl, drizzle with olive oil, and toss to coat. Season with salt and pepper
  • Place potatoes on the foil lined baking sheet. Pull the long ends of the foil up over the potatoes. Hold together and roll down to form a tube over the potatoes.
  • Fold in both ends of the foil tube, forming a sealed packet.
  • Bake for 45 minutes.
  • Remove pan from the oven, turn the oven heat up to 425 F.
  • Carefully unfold the foil packet, spread the potatoes out evenly over the foil lined baking sheet, return to the oven.
  • Bake for 15-20 minutes, until crispy on the outside and fork-tender.
    Note: Smaller potatoes may need to be removed from the pan earlier, as they will cook faster than larger potatoes.
  • Allow cooked potatoes to cool slightly, before cutting the top ¼-1/3 or so off the top of each potato.
  • Use a melon baller or small metal measuring spoon to scoop most of the flesh from the center of each potato, placing the loose potato in the bowl of a mini food processor, and the skins back on the baking pan.
  • Once all of the potatoes have been scooped out, add butter, sour cream, and shredded cheese to the scooped potato flesh, blitz until smooth.
    Add the green onions / chives and bacon, blitz once more to combine and process the bacon down.
  • Season the cheesy potato filling with salt and pepper, to taste.
  • Using a small spoon or pastry bag, fill the scooped potato skins with the cheesy potato filling.
  • Bake for 15 more minutes, or until heated through.
  • To serve, arrange hot mini baked potatoes on a serving dish. Top with a dab of sour cream, sprinkle additional bacon and/or chives on top.
  • Serve immediately.

Nutrition

Serving: 1Mini Baked Potato | Calories: 54kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.05g | Cholesterol: 6mg | Sodium: 47mg | Potassium: 165mg | Fiber: 1g | Sugar: 1g | Vitamin A: 74IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 0.3mg