Mini Loaded Baked Potatoes

5 from 2 votes

Mini Loaded Baked Potatoes

These mini loaded baked potatoes are the perfect serving of creamy twice baked small potatoes, stuffed with butter, sour cream, melty cheese and chives.

Prep Time15

Cook Time55

Total Time1 10

Course: Appetizer

Cuisine: American

Keyword: loaded baked potatoes, potato appetizer

Servings: appetizer servings

Author: Brandy O'Neill

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!

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