Description
Delicious and crispy mini baked potatoes topped with sour cream and chives, perfect for any occasion.
Ingredients
Scale
- 1.5 lb (about 700 g) baby potatoes
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt (plus more to taste)
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup (120 g) full-fat sour cream
- 2 tablespoons fresh chives, finely chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and dry the baby potatoes thoroughly; remove any blemishes.
- In a large bowl, toss the potatoes with the olive oil, salt, and pepper until evenly coated.
- Arrange the potatoes in a single layer on a baking sheet.
- Roast for about 20–25 minutes, or until fork-tender and the skins are crisp and lightly blistered.
- Remove from the oven and let cool slightly (2–3 minutes).
- Cut a shallow slit across the top of each potato and gently squeeze the sides to open them up.
- Add a dollop (about 1–2 teaspoons) of sour cream to each potato and sprinkle with chopped chives before serving.
Notes
Check doneness with a fork; it should slide in easily. For extra-crisp skins, finish under the broiler for 1–2 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 256
- Sugar: 1g
- Sodium: 375mg
- Fat: 13.2g
- Saturated Fat: 4g
- Unsaturated Fat: 9.2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3.9g
- Protein: 4.3g
- Cholesterol: 30mg