Description
Mini Baked Potatoes Appetizer are an easy, bite-sized appetizer that’s crispy on the outside and creamy on the inside. Topped with sour cream and chives, they’re the perfect party snack, side dish, or game-day treat.
Ingredients
Scale
- 1 lb (450g) baby potatoes (new potatoes)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ cup (125g) sour cream
- 2 tablespoons chopped fresh chives
Instructions
- Preheat the oven: Set the oven to 375°F (190°C) to ensure even cooking.
- Prepare the potatoes: Wash and dry the baby potatoes, leaving the skin intact for texture. Toss them in a bowl with olive oil and salt, coating evenly.
- Arrange and bake: Spread the potatoes in a single layer on a baking sheet. This helps them cook evenly and develop a crispy skin. Bake for about 30 minutes, flipping them halfway through, until they are fork-tender.
- Cool slightly and cut: Remove the potatoes from the oven and let them cool just enough to handle. Using a small knife, cut a slight “V” shape or slit into the top of each potato without slicing all the way through.
- Fill with sour cream: Gently press the sides of each potato to slightly open the slit. Add a small dollop of sour cream into the center.
- Garnish and serve: Sprinkle with fresh chives for added color and flavor. Serve warm for the best taste and texture.
Notes
- If using an air fryer, cook at 350°F (175°C) for 15-20 minutes.
- For extra flavor, toss the potatoes with garlic powder, smoked paprika, or parmesan before baking.
- Serve with dipping sauces like garlic aioli, ranch, or hot sauce for variety.
- To make it dairy-free, use a plant-based sour cream alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini potato
- Calories: 21 kcal
- Sugar: 1g
- Sodium: 42mg
- Fat: 1g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 1mg