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Mini Loaded Baked Potatoes

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Mini Loaded Baked Potatoes are a bite-sized version of the classic loaded baked potato, packed with creamy, cheesy goodness and all the delicious toppings you love. These little potatoes are perfect for parties, appetizers, or as a fun side dish to complement any meal. With crispy skin, fluffy interiors, and a combination of bacon, cheese, sour cream, and green onions, these mini baked potatoes are sure to be a crowd favorite. They are easy to make and even easier to enjoy, offering all the flavors of a loaded baked potato in a convenient, handheld form.

Ingredients

Scale
  • 12–16 baby potatoes (small, round potatoes)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup cooked and crumbled bacon (about 6 strips)
  • 2 green onions, finely chopped
  • 1/4 cup chopped fresh parsley (optional, for garnish)

Ingredient Highlights

  • Baby Potatoes: Baby potatoes are the perfect size for mini loaded baked potatoes, with a tender interior and a skin that crisps up beautifully when baked.
  • Cheddar Cheese: Shredded cheddar cheese is the classic choice for a rich, melty topping that pairs wonderfully with the creamy potato.
  • Bacon: Crispy bacon adds a salty, savory flavor that enhances the richness of the sour cream and cheese.
  • Green Onions: Fresh green onions provide a mild, crisp bite that balances the richness of the toppings and adds color to the dish.

Instructions

Prepare the Potatoes:

  1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. Wash and Dry the Potatoes: Scrub the baby potatoes clean under running water, then pat them dry with a paper towel.
  3. Coat with Oil and Season: Drizzle the olive oil over the potatoes and toss them to coat evenly. Sprinkle with garlic powder, salt, and pepper to taste.
  4. Bake the Potatoes: Place the potatoes on the prepared baking sheet and bake for 35-45 minutes, or until the potatoes are fork-tender and the skins are golden and crispy.

Assemble the Mini Loaded Baked Potatoes:

  1. Cut the Potatoes: Once the potatoes are cooked and slightly cooled, use a sharp knife to slice them in half lengthwise. Carefully scoop out a small amount of the potato flesh to create space for the toppings, leaving a small border of potato around the skin.
  2. Prepare the Filling: In a small bowl, mix the scooped-out potato flesh with sour cream and 1/2 cup of shredded cheddar cheese. Mash until smooth and creamy.
  3. Fill the Potatoes: Spoon the creamy potato mixture back into the hollowed-out potato skins, dividing it evenly among all the potatoes.

Top the Mini Loaded Baked Potatoes:

  1. Add Toppings: Sprinkle the filled potatoes with the remaining 1/2 cup of shredded cheddar cheese, crumbled bacon, and chopped green onions.
  2. Melt the Cheese: Return the potatoes to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
  3. Garnish and Serve: Remove from the oven and garnish with chopped parsley if desired. Serve warm and enjoy!

Nutrition

Find it online: https://herbites.com/mini-loaded-baked-potatoes/