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Mini Loaded Baked Potatoes

Mini Loaded Baked Potatoes
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Mini Loaded Baked Potatoes are a flavorful and portable appetizer or side dish featuring bite-sized baby potatoes filled with a creamy mixture of sharp cheddar cheese, crispy bacon, butter, and sour cream, topped with fresh chives. Perfect for parties or family dinners, they deliver the comforting flavors of a classic loaded potato in a convenient, easy-to-eat form and come together in under 30 minutes.

Ingredients

Main Ingredients

  • Mini Potatoes (baby Yukon gold or red potatoes) – about 1.5 pounds
  • Butter – 2 tablespoons
  • Sharp Cheddar Cheese – 1 cup shredded, divided
  • Bacon – 6 slices, cooked crispy and chopped
  • Sour Cream – 1/3 cup
  • Fresh Chives – 2 tablespoons, finely chopped
  • Olive Oil – 1 tablespoon (for coating potatoes)
  • Salt – 1 teaspoon, plus extra for seasoning
  • Black Pepper – 1/2 teaspoon, freshly ground

Instructions

  1. Prep and Bake Potatoes: Preheat your oven to 400°F (200°C). Wash the mini potatoes thoroughly. Prick each potato several times with a fork and toss them in olive oil with a sprinkle of salt. Arrange the potatoes on a baking sheet in a single layer. Bake for 20-25 minutes until tender inside and the skins are slightly crispy.
  2. Cook the Bacon: While the potatoes bake, cook the bacon in a skillet over medium heat until crispy. Transfer the cooked bacon to paper towels to drain excess grease and then chop into small pieces once cooled.
  3. Scoop and Mix: When the potatoes are done, let them cool slightly so they can be handled. Slice the tops off each potato and carefully scoop out some of the flesh, keeping enough inside to maintain some texture. In a bowl, combine the scooped potato flesh with butter, sour cream, half of the shredded cheddar cheese, salt, and pepper. Mix well until creamy and smooth.
  4. Assemble and Bake Again: Spoon the creamy potato mixture back into each potato shell. Top each potato with the remaining cheddar cheese and chopped bacon. Place the tray back in the oven for about 5 minutes, or until the cheese is fully melted and everything is heated through.
  5. Add Fresh Chives and Serve: Remove the tray from the oven and sprinkle freshly chopped chives over each potato for a burst of color and mild onion flavor. Serve warm and enjoy!

Notes

  • Choose uniform-sized mini potatoes to ensure even cooking.
  • Do not overload the filling to keep the potatoes intact while still delivering a loaded flavor.
  • Use sharp cheddar cheese for better melting and flavor contrast.
  • Allow bacon to cool slightly before mixing it into the potato filling to prevent sogginess.
  • Add fresh herbs and sour cream right before serving to maintain freshness and appeal.
  • Leftover potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat leftovers in the oven at 350°F (175°C) for 10-15 minutes to crisp skins and melt cheese again; avoid microwaving.

Nutrition

Keywords: mini loaded baked potatoes, bite-sized potatoes, appetizer, party snack, loaded potato bites, easy side dish, cheesy potatoes, bacon potatoes

Find it online: https://gourmetglazing.com/mini-loaded-baked-potatoes/