These mini loaded baked potatoes are the perfect serving of creamy twice baked small potatoes, stuffed with butter, sour cream, melty cheese, and chives.
Are you looking for a delicious and easy side dish for your next holiday meal?
These mini loaded baked potatoes transform small potatoes by baking them once, scooping out the creamy insides and mixing it with tangy sour cream, gooey cheese, and yummy butter, refilling the skins and baking them a second time to get a crispy brown exterior.
These bite-sized delights are a perfect side dish for both casual gatherings and elegant holiday dinners.
Trust me, everyone loves a good potato, and these mini loaded baked potatoes will become the new favorite!
Table of Contents
Ingredients for mini loaded baked potatoes
- Small red or yellow potatoes – These little potatoes are perfect for the job.
- Olive oil – Olive oil will help crisp up the outside of the potato.
- Melted butter – Melted butter will be mixed with the potato filling.
- Sour cream – Sour cream will give the filling a classic tangy flavor.
- Cheddar cheese – Cheddar cheese melts beautifully in these mini loaded baked potatoes.
- Crumbled bacon – Crumbled bacon will add a crunchy and salty bite on top.
- Minced herbs – Using either scallions or chives would be perfect here.
How to make mini loaded baked potatoes
These potatoes will be twice baked!
First, bake the potatoes with just the olive oil and salt.
When they’re tender, you’ll scoop out the insides, and add the sour cream, butter, cheddar cheese, and crumbled bacon.
Pop them back into the oven until they get crispy on top!
Dietary needs
If you have dietary restrictions or follow a vegan or vegetarian diet, feel free to adjust these mini loaded baked potatoes as you see fit.
They’re super versatile and can be adjusted to your needs!
Make ahead
Having a successful dinner party or holiday gathering is all about planning!
Up to two days in advance, you can prepare the potato skins, and keep the potato filling separate, in airtight containers in the refrigerator.
When you’re ready to assemble, mix the filling, fill the potato skins, and bake until heated all the way through.
This will significantly cut down on the time you have to spend in the kitchen on your big day, so you can focus more on enjoying your guests!
Toppings and fillings
There are so many different ways you can dress these up. Here are some of my favorite mix ins:
- Crumbled feta
- A drizzle of ranch dressing
- A dollop of marinara with a pepperoni on top (pizza style!)
- For some spice, a sprinkle of cayenne
Storage and leftovers
Any leftover mini loaded baked potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, simply place on a microwave-safe dish, covered loosely with a damp paper towel, and heat for 2-3 minutes or until heated thoroughly.
More potato recipes
- Looking for an easy mashed recipe? Try my Instant Pot Mashed Potatoes
- Love sweet potatoes? Try my Best Baked Sweet Potatoes
- Want loaded potatoes in a soup? Try my Instant Pot Loaded Potato Soup
- Need something crispy? Try my Air Fryer Roasted Potatoes
Mini Loaded Baked Potatoes
Ingredients
- 1 pound small yellow potatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons salted butter melted
- 2 tablespoons sour cream
- 1/3 cup shredded cheddar cheese
- 1/4 cup finely crumbled bacon
- 1 tablespoon minced chives
Instructions
- Preheat the oven to 400 degrees F.
- Rinse the potatoes, making sure to remove any dirt, and then dry them well. Place the potatoes on a rimmed baking sheet and drizzle them with olive oil.
- Sprinkle the potatoes with both kosher salt and black pepper.
- Toss to coat the potatoes and roast them for 35-40 minutes or just until they are fork tender.
- Remove the potatoes from the oven and allow them to cool enough to handle, about 10 minutes.
- Slice ¼ inch off the top of each potato and scoop out the centers into a medium bowl. Do your best not to rip or pierce the potato so it holds all of the filling.
- Add the melted butter and sour cream to the bowl with the potato centers. Stir until the mixture is smooth and combined.
- Add the shredded cheese, crumbled bacon, and chives to the bowl. Stir to combine. Season with salt and pepper to taste.
- Carefully fill each potato with 1-2 tablespoons of filling.
- Bake the potatoes for an additional 15 minutes, or until the cheese has melted and the filling is warmed through.
- Garnish with additional chives or flakey sea salt and enjoy.
- Store any leftovers in an airtight container in the fridge for up to two days.
Notes
- I’m using small golden/yellow potatoes but red potatoes will also work. Keep in mind that different-sized potatoes will cook at different times so if your potatoes are smaller than 1.5 inches, they may only need 15-20 minutes. If your potatoes are larger than 1.5 inches, they may need 30-35 minutes to become fork tender.
- I’m using sharp cheddar cheese but feel free to use what you have on hand– pepper jack would be delicious if you want to add a bit of heat!
Nutrition
