Savory Mini Baked Potatoes with Creamy Chives Delight

These Mini Baked Potatoes are crispy outside and fluffy inside, perfect as a budget-friendly appetizer for any gathering.

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Prep Time 10

Cook Time 30

Cooling Time 5

Total Time 45

Servings: 4 servings

Course: Appetizers

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Potatoes

1 pound Baby Potatoes Choose new potatoes for their creamy sweetness.
2 tablespoons Olive Oil Can substitute with cooking spray.
1 teaspoon Salt Use sea salt or kosher salt for texture.

For the Filling

1 cup Sour Cream Consider fat-free or plant-based alternatives.
2 tablespoons Fresh Chives Chopped for garnish.

Optional Toppings

1/2 cup Grated Parmesan Add before roasting for a cheesy twist.
1 tablespoon Herbs Mix into sour cream for flavor.
1 medium Mashed Avocado Vegan alternative to sour cream.
1 teaspoon Old Bay Seasoning For a zesty kick.

Equipment

Oven
Baking sheet
Mixing Bowl
Spoon

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C). Gather your ingredients and prepare the baking sheet.
Toss baby potatoes with olive oil and sprinkle with salt until evenly coated.
Spread the potatoes in a single layer on the baking sheet and roast for 30 minutes, shaking halfway through.
Allow the potatoes to cool for 5 minutes, then cut a v-shape on the tops.
Fill the tops with sour cream and sprinkle with chopped chives.

Nutrition

Serving: 100gramsCalories: 180kcalCarbohydrates: 30gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 4mgSodium: 300mgPotassium: 500mgFiber: 3gSugar: 1gVitamin A: 100IUVitamin C: 20mgCalcium: 40mgIron: 1mg

Notes

Serve with a variety of toppings for customization at gatherings.

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