mini baked potatoes
Mini baked potatoes with crispy skins and tender insides, topped with sour cream and chives. An easy, crowd-pleasing appetizer or side dish!
Ingredients
Main Ingredients
- 24 ounces bite-size baby potatoes (Honey Gold 2-Bite variety, washed and dried)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon coarse sea salt
Toppings
- 0.333333 cup sour cream
- 2 tablespoons fresh chopped chives
Instructions
Preparation Steps
- Preheat the oven to 400°F. Line a baking sheet with parchment paper, or heavy duty aluminum foil, lightly sprayed with nonstick cooking spray.
- Using your hands, a pastry brush or a paper towel dipped in the extra virgin olive oil, grease the outside of each baby potato and place on the prepared baking sheet.
- Sprinkle both sides of the potatoes with sea salt, and bake for 25 minutes until fork tender.
- Remove the potatoes from the oven and let rest on the baking sheet for just a few minutes before carefully splitting down the center of the potatoes. (Keep in mind that you are only wanting to slice, not cut in half)
- Dollop about 1 teaspoon of the sour cream on top of the center of the potatoes and sprinkle with the chopped chives. Serve while hot.
Notes
These are great as a party appetizer or a simple side dish for dinner.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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