Mini Loaded Baked Potatoes are the ultimate crowd-pleasing appetizer or side dish, offering all the comforting flavors of a classic baked potato in a perfectly portioned bite. This recipe is incredibly useful for parties, game nights, or even just a fun family dinner, delivering maximum flavor with minimal fuss.
Key Ingredients for Mini Loaded Baked Potatoes
- 1.5 lbs baby Yukon Gold potatoes (about 15-20 small potatoes)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 6 slices bacon, cooked crispy and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream, plus more for serving
- 2 tablespoons chopped fresh chives
- Optional: 1/4 cup finely diced red onion, a dollop of Greek yogurt, or a sprinkle of paprika
How to Make Mini Loaded Baked Potatoes
Get ready for a flavor explosion with these Mini Loaded Baked Potatoes! This recipe is wonderfully simple, incredibly delicious, and surprisingly satisfying, transforming humble potatoes into irresistible bites. The crisp potato skin gives way to a fluffy interior, all topped with savory bacon, melty cheese, and a cool dollop of sour cream. With a preparation time of just 20 minutes and 30 minutes of baking, you’ll have these delights ready in no time.
Step-by-Step Instructions
Preheat Oven and Prepare Potatoes: Preheat your oven to 400°F (200°C). Thoroughly wash and scrub the baby Yukon Gold potatoes. Pat them completely dry with a clean kitchen towel or paper towels. Pricking them with a fork is generally not necessary for mini potatoes as they cook through quickly.
Season and Arrange Potatoes: In a medium bowl, toss the dried potatoes with 2 tablespoons of olive oil, ensuring they are evenly coated. Season generously with salt and freshly ground black pepper. Arrange the oiled and seasoned potatoes in a single layer on a baking sheet.
Bake the Potatoes: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the potatoes are tender when pierced with a fork. The skins should be slightly crispy.
Prepare for Loading: Once the potatoes are tender, carefully remove the baking sheet from the oven. Let them cool for a few minutes until they are manageable to handle but still warm.
Cut and Scoop: Using a sharp knife, carefully slice each potato in half lengthwise. Then, using a small spoon (like a demitasse spoon), gently scoop out a little bit of the fluffy potato flesh from the center of each half. Be careful not to scoop too much, or you risk breaking the potato skin. You can leave the scooped-out potato flesh in the bowl to mash and mix with other ingredients if you wish.
Add Cheese and Bacon: Return the potato halves to the baking sheet, cut-side up. Sprinkle each half generously with shredded cheddar cheese. Top the cheese with the crumbled crispy bacon.
Melt the Cheese: Place the baking sheet back into the oven for another 5-7 minutes, or until the cheese is melted and bubbly.
Garnish and Serve: Carefully remove the Mini Loaded Baked Potatoes from the oven. Dollop each potato half with a spoonful of sour cream. Sprinkle with chopped fresh chives. Add any optional toppings like diced red onion or paprika here if desired. Serve immediately.
Why You’ll Love This Mini Loaded Baked Potatoes
You’ll absolutely adore these Mini Loaded Baked Potatoes for their irresistible combination of textures and flavors. Forget the mess and the long baking times of full-sized potatoes; these little gems deliver all the creamy, cheesy, bacon-laden goodness you crave in a perfect bite-sized package. They are a fantastic cost-saving alternative to buying pre-made appetizers, allowing you to control the quality of ingredients and the portion sizes, all while impressing your guests or delighting your family without breaking the bank. The simple yet satisfying toppings, like the salty crunch of bacon and sharp cheddar, create a symphony of taste that is both comforting and exciting, making them a step above a simple roasted potato.
These Mini Loaded Baked Potatoes are more than just a side dish; they’re an experience. They’re the perfect appetizer to kick off any gathering, disappearing as quickly as you can make them. Unlike a plain baked potato which can sometimes feel a bit one-dimensional, these are loaded with personality and flavor from the very first bite. So, go ahead and gather your ingredients – we guarantee you’ll be planning your next batch before you even finish the first!
Storing and Reheating Tips
Refrigeration: Store any leftover Mini Loaded Baked Potatoes in an airtight container in the refrigerator for up to 3 days. Ensure the potatoes have cooled completely before storing to prevent excess condensation.
Reheating: To reheat, arrange the potatoes on a baking sheet and warm them in a preheated oven at 350°F (175°C) for 8-10 minutes, or until heated through and the cheese is melty again. Alternatively, you can reheat them in a microwave for 1-2 minutes, though the texture of the potato skin may be softer. For added crispiness, a quick broil for a minute or two after warming can revitalize the toppings.
Freezing: While not ideal for preserving the crispness of the potato skin, you can freeze the potato halves before adding the final toppings (sour cream and chives). Cool completely, then wrap each potato half tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 1 month. To reheat, bake from frozen at 375°F (190°C) for 20-25 minutes, adding fresh toppings after reheating.
Final Thoughts
These Mini Loaded Baked Potatoes are an absolute delight, offering a perfect balance of comfort and indulgence. Encourage yourself to whip up this simple yet incredibly rewarding recipe for your next get-together or a cozy night in; you won’t be disappointed!
Mini Loaded Baked Potatoes
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Thoroughly wash and scrub the baby Yukon Gold potatoes. Pat them completely dry with a clean kitchen towel or paper towels. Pricking them with a fork is generally not necessary for mini potatoes as they cook through quickly.1.5 lbs baby Yukon Gold potatoes
- In a medium bowl, toss the dried potatoes with 2 tablespoons of olive oil, ensuring they are evenly coated. Season generously with salt and freshly ground black pepper. Arrange the oiled and seasoned potatoes in a single layer on a baking sheet.1.5 lbs baby Yukon Gold potatoes, 2 tablespoons olive oil, Salt
- Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the potatoes are tender when pierced with a fork. The skins should be slightly crispy.
- Once the potatoes are tender, carefully remove the baking sheet from the oven. Let them cool for a few minutes until they are manageable to handle but still warm.
- Using a sharp knife, carefully slice each potato in half lengthwise. Then, using a small spoon (like a demitasse spoon), gently scoop out a little bit of the fluffy potato flesh from the center of each half. Be careful not to scoop too much, or you risk breaking the potato skin. You can leave the scooped-out potato flesh in the bowl to mash and mix with other ingredients if you wish.
- Return the potato halves to the baking sheet, cut-side up. Sprinkle each half generously with shredded cheddar cheese. Top the cheese with the crumbled crispy bacon.6 slices bacon, 1 cup shredded cheddar cheese
- Place the baking sheet back into the oven for another 5-7 minutes, or until the cheese is melted and bubbly.
- Carefully remove the Mini Loaded Baked Potatoes from the oven. Dollop each potato half with a spoonful of sour cream. Sprinkle with chopped fresh chives. Add any optional toppings like diced red onion or paprika here if desired. Serve immediately.1/2 cup sour cream, 2 tablespoons chopped fresh chives, 1/4 cup finely diced red onion, Greek yogurt, paprika