Mini Baked Potatoes
Make your next game day or Fall party a hit with these mouthwatering Mini Baked Potatoes. Stuff them with your favorite toppings and enjoy!
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)
Notes
Make sure the potatoes are in a single layer on your baking sheet to prevent them from steaming.
Potatoes must be slightly cooled before filling with sour cream in order to make sure the sour cream doesn’t melt.
Storing: Mini baked potatoes can be stored in the fridge in an airtight container for up to 3 days. It’s best if you don’t cut and fill them all with sour cream at once, this is because the sour cream will prevent you from being able to heat them up properly.
Nutrition
Calories: 719.28kcalCarbohydrates: 88.58gProtein: 12.88gFat: 36.8gSaturated Fat: 13.68gPolyunsaturated Fat: 2.63gMonounsaturated Fat: 15.52gCholesterol: 67.85mgSodium: 1229.33mgPotassium: 2127mgFiber: 10.7gSugar: 7.77gVitamin A: 986.7IUVitamin C: 94.39mgCalcium: 187.01mgIron: 4.06mg
Tried this recipe?Let us know how it was!
