Description
These Mini Baked Potatoes are crispy on the outside, soft on the inside, and loaded with delicious toppings! Perfect as an appetizer, side dish, or party snack, they’re easy to make and totally customizable.
Ingredients
Units
Scale
- 1 1/2 lbs (700 g) baby potatoes (red or Yukon gold)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional)
Topping Ideas:
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup crumbled bacon
- 2 green onions, chopped
- Fresh parsley or chives, for garnish
Instructions
1️⃣ Preheat Oven:
- Heat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
2️⃣ Prepare the Potatoes:
- Wash and dry the baby potatoes.
- Toss them with olive oil, salt, pepper, garlic powder, and paprika in a bowl.
3️⃣ Bake the Potatoes:
- Place on the baking sheet and roast for 30-35 minutes, until fork-tender.
- Let them cool slightly.
4️⃣ Smash & Load:
- Using a knife, cut a small slit on top of each potato and gently press to slightly open them.
- Sprinkle with cheddar cheese and return to the oven for 5 minutes, until melted.
5️⃣ Serve & Enjoy:
- Top with sour cream, bacon, and green onions.
- Garnish with parsley or chives and serve warm!
Notes
📌 Extra Crispy? Broil for 2-3 minutes after baking.
🧄 Garlic Butter Upgrade? Toss with melted garlic butter before serving.
🌶 Spicy Twist? Add a drizzle of hot sauce or sprinkle with chili flakes.
🥑 Healthy Option? Swap sour cream for Greek yogurt.