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Mini Loaded Baked Potatoes

Mini Loaded Baked Potatoes

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.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 15 mini potatoes
Course: Appetizer, Side Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 1/4 cup finely diced red onion Optional
  • Greek yogurt Optional, a dollop
  • paprika Optional, a sprinkle

Equipment

  • - Oven
  • - Baking Sheet
  • Medium Bowl
  • Sharp knife
  • Small Spoon

Method
 

  1. 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
  2. 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
  3. 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.
  4. 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.
  5. 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.
  6. 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
  7. Place the baking sheet back into the oven for another 5-7 minutes, or until the cheese is melted and bubbly.
  8. 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

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 8-10 minutes.
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