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Mini Loaded Baked Potatoes

Mini Loaded Baked Potatoes
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Mini Loaded Baked Potatoes are bite-sized appetizers packed with creamy cheese, crispy bacon, fresh chives, and a buttery potato base. Perfect for parties, game days, or casual gatherings, these crowd-pleasers offer all the classic flavors of a loaded baked potato in a convenient, easy-to-eat form that’s simple to prepare and customizable to dietary preferences.

Ingredients

Scale

Potatoes

  • Mini Yukon Gold or baby red potatoes – about 24 small potatoes

Filling

  • 4 tablespoons butter
  • 1/2 cup sour cream
  • 1 cup sharp cheddar cheese, shredded
  • Salt, to taste
  • Black pepper, to taste

Toppings

  • 6 slices bacon, cooked and crumbled
  • 2 tablespoons fresh chives, chopped
  • Optional: additional sour cream for serving

Instructions

  1. Prepare the Mini Potatoes: Wash and scrub the mini potatoes thoroughly. Boil them in salted water until tender but still firm, about 12-15 minutes, then drain and cool slightly before handling.
  2. Hollow Out the Potatoes: Carefully slice a small portion off the top of each potato and scoop out some of the flesh, being careful not to puncture the skin. Set the scooped potato flesh aside in a bowl for mixing.
  3. Mix the Filling: To the reserved potato flesh, add butter, sour cream, shredded cheddar cheese, salt, and pepper. Mix well until creamy and smooth.
  4. Stuff the Potatoes: Fill each hollowed mini potato with the cheesy potato mixture, packing it in gently but firmly.
  5. Bake to Perfection: Arrange the stuffed potatoes on a baking sheet and bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the tops are golden and the cheese is bubbling.
  6. Add Toppings and Serve: Remove the potatoes from the oven and sprinkle with crispy bacon bits and chopped chives. Serve warm and enjoy!

Notes

  • Pick firm mini potatoes to avoid mushy skins after baking.
  • Do not overboil the potatoes; slightly undercook so they hold shape when scooped and stuffed.
  • Mix the filling gently to keep a creamy yet substantial potato texture.
  • Bake until cheese is bubbly and tops are golden for best flavor and presentation.
  • You can make the filling and hollowed potatoes ahead and assemble right before baking.

Nutrition

Keywords: mini potatoes, loaded baked potatoes, appetizer, party food, bite-sized, cheese, bacon, chives, sour cream

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