With fall gatherings and game days just around the corner, these Mini Baked Potatoes are the ultimate appetizer to serve. Bite-sized and perfectly portioned, they combine the comfort of a classic baked potato with the convenience of finger food. Each one is crispy on the outside, fluffy on the inside, and loaded with your favorite toppings.
What makes mini baked potatoes such a crowd-pleaser is how customizable they are. You can top them with sour cream, chives, cheese, bacon, or even jalapeños for a little extra kick. Their versatility makes them a fun option for family dinners, football parties, or holiday spreads, and they are guaranteed to disappear fast.
Serve these Mini Baked Potatoes as a starter for your next party or set up a potato bar with toppings so guests can create their own. Easy to prepare and always a hit, they are the kind of appetizer that brings people together and makes entertaining simple. Add them to your game day menu this season for a snack everyone will love.
If you give this potato recipe a try, post a pic and tag @colbytroy on Instagram so I can see your beautiful creations!
Ingredients
Baby Potatoes: A smaller version of regular potatoes; these baby potatoes will bake to be soft on the inside and crispy on the outside.
Olive Oil: This is essential to allow the spices to ‘stick’ to the potatoes as well as getting the skin crispy while the potatoes are roasting in the oven.
Salt: If you choose not to include the garlic and onion powder (which I highly recommend!), STILL use salt on these potatoes. It will bring out the flavor and add a little texture to the skin.
Sour Cream: The classic topping for baked potatoes. Not only does it add flavor but it is the foundation for more toppings!
Fresh Chives: Sprinkle on top for a pop of color and a touch of onion flavor.
Step By Step Instructions
Follow these step-by-step instructions, then scroll down to the recipe card for a full ingredients list and method
How to make Mini Baked Potatoes
Preheat oven to 375℉
Add potatoes to a bowl and drizzle with olive oil. Toss to coat potatoes with olive oil before sprinkling salt, onion powder and garlic powder. Toss again.
Evenly spread potatoes on a baking sheet. Bake for 30 minutes or until the potatoes are cooked through. Flip potatoes half way through to brown evenly.
Remove potatoes from the oven and cut a small wedge out of each potato.
Fill with a little sour cream and top with chives. (Potatoes must be slightly cooled before filling with sour cream in order to make sure the sour cream doesn’t melt and turn into liquid)
Can I make baby baked potatoes in the air fryer? Yes! Heat the air fryer to 350F, toss the potatoes in a little oil and spices and then air fry them until soft inside. The time will depend on the size of your potatoes.
How to store your Mini Baked Potatoes
Storing: Mini baked potatoes can be stored in the fridge in an airtight container for up to 3 days. With this, it’s best if you don’t cut and fill them all with sour cream at once. The sour cream will prevent you from being able to heat them up properly.
Freezing: Freezing is not recommended as freezing potatoes changes the starch structure in the vegetable.
Tools & Supplies for Making Mini Baked Potatoes:
More Fall recipes to try this season
Mini Baked Potatoes
Equipment
- Oven
Ingredients
- 1 lb baby potatoes
- 1 tbsp olive oil
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 cup sour cream
- 2 tbsp chopped fresh chives
Instructions
- Preheat oven to 375℉
- Add potatoes to a bowl and drizzle with olive oil. Toss to coat potatoes with olive oil before sprinkling salt, onion powder and garlic powder. Toss again.
- Evenly spread potatoes on a baking sheet. Bake for 30 minutes or until the potatoes are cooked through. Flip potatoes half way through to brown evenly.
- Remove potatoes from the oven and cut a small wedge out of each potato.
- Fill with a little sour cream and top with chives. (Potatoes must be slightly cooled before filling with sour cream in order to make sure the sour cream doesn’t melt and turn into liquid)
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