Description
Comforting mini baked potatoes with crispy skins and fluffy interiors, perfect as a snack, side dish, or party appetizer.
Ingredients
Scale
- 1.5 lb (about 680 g) baby potatoes
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup (120 g) sour cream
- 2 tablespoons fresh chives, finely chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the baby potatoes and pat them dry. Trim any rough spots but leave skins on for texture.
- Toss the potatoes in olive oil, salt, and pepper, making sure each potato is evenly coated.
- Place the potatoes on a baking sheet in a single layer and roast for about 20–25 minutes, or until fork-tender and skins are blistered.
- Remove from the oven and let cool slightly for 3–5 minutes.
- Cut a small slit in the top of each potato and gently push the sides to open them up.
- Add a dollop of sour cream and sprinkle with chives. Serve warm and enjoy!
Notes
For lower calories and saturated fat, use reduced-fat or dairy-free sour cream alternatives. Choose similarly sized potatoes for even cooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 580mg
- Fat: 13g
- Saturated Fat: 4.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3.7g
- Protein: 4g
- Cholesterol: 10mg