These bite-sized Mini Loaded Baked Potatoes are the ultimate comforting and flavorful appetizer for any occasion. Whether you are looking for a crowd-pleasing game day snack or a festive holiday party finger food, these adorable mini spuds deliver classic baked potato flavor in a perfect, small package. Packed with melted sharp cheddar, crispy bacon, and tangy sour cream, this easy-to-make recipe is guaranteed to be a hit at your next gathering.
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Why You'll Want to Make Mini Loaded Baked Potatoes
- Perfectly Portioned: Their bite-sized nature makes them the ideal finger food for parties where guests are mingling.
- Crowd Favorite: They combine all the best flavors of a classic loaded potato-bacon, cheese, and chives-into one satisfying bite.
- Simple Preparation: With just a few basic ingredients and straightforward steps, you can whip up a large batch (yields 30!) with minimal effort.
- Versatile: They fit perfectly on a holiday menu, a Super Bowl spread, or even as a fun side dish for a family dinner.
Ingredients - Here's What You'll Need
Steps to Make Mini Loaded Baked Potatoes
- Preheat the oven to 400°F. Line a half-sheet pan with parchment paper. Place a half-sheet rack inside the pan, and set the pan aside until ready to use. Wash and dry the potatoes. Place the potatoes in a large bowl and pour the olive oil over them. Use a silicone spatula to stir the potatoes to coat them in the oil.
- Sprinkle Kosher salt over the potatoes and stir the potatoes to coat them in the salt.
- Place the potatoes on the prepared pan. Bake in the 400°F oven for 25 to 30 minutes, until the potatoes are fork tender.
- Remove the pan from the oven and allow the potatoes to cool for about five minutes.
- Using a small pairing knife, cut a slit, about ¼ of the way through, longways across one potato.
- Place your thumb and index finger on the ends of the potato, then gently squeeze it open. Take care not to split the potato completely in half.
- Then, carefully fill the opening of the potato with a pinch of finely shredded cheddar cheese, making sure to press the cheese into the potato. Repeat cutting the rest of the potatoes open and filling with cheese.
- Place the sour cream in a piping bag fitted with a small star tip (Wilton 21), and pipe a small amount across the openings of the potatoes.
- Then, sprinkle crumbled bacon over the sour cream on all the potatoes.
- Sprinkle freshly minced chives over the tops of the filled potatoes. Serve immediately.
In conclusion, these Mini Loaded Baked Potatoes are a versatile and delicious solution for your next party appetizer or easy snack need. Their combination of simple ingredients and high-impact flavor makes them a standout choice for any host looking to impress guests with minimal stress. Give this recipe a try at your next Game Day or holiday gathering, and watch these bite-sized treats disappear in minutes!
Frequently Asked Questions
While they are best served immediately, you can bake the potatoes in advance. When ready to serve, reheat them in the oven, then add the cheese to melt it before finishing with the cold toppings like sour cream and chives.
Baby Gold potatoes are ideal because of their creamy texture and thin, buttery skins, which crisp up beautifully in the oven.
Absolutely! Simply omit the bacon bits or replace them with a smoked salt or vegetarian bacon alternative to keep the smoky flavor.
If you use standard-sized baby potatoes that are slightly larger, you may need to increase the baking time by 5 to 10 minutes. Ensure they are fork-tender before proceeding with the slits.
Recipe Tips and Tricks
- Use a Piping Bag: For the cleanest presentation, use a piping bag with a small star tip (like a Wilton 21) to apply the sour cream.
- The Squeeze Technique: When opening the potatoes, be careful not to squeeze too hard or you might split the potato completely in half.
- Rack for Crispiness: Baking the potatoes on a wire rack allows hot air to circulate entirely around them, ensuring the skins get perfectly crispy on all sides.
- Fresh is Best: Use freshly minced chives and high-quality extra-sharp cheddar to make the flavors pop.
Other Great Quick and Easy Appetizer Recipes
- Easy Sweet n' Spicy Chicken & Waffle Sliders
- Easy Mustard Hasselback Kielbasa Bites
- Quick & Easy Warm and Cheesy Bean Dip
- Crispy Cheese and Bacon Potato Rounds
- Quick & Easy Pepperoni Pizza Crescent Rolls
- The Ultimate Easy Warm Bacon Cheese Dip (Perfect Party Appetizer!)
- Loaded Tater Tot Skewers
- Chicken Cordon Bleu Bites: A Delicious and Easy Appetizer
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Recipe
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Mini Loaded Baked Potatoes
Equipment
- half-sheet pan
- Parchment paper
- half-sheet wire rack
- Large Bowl
- Silicone Spatula
- cutting board
- Small Kitchen Knife
- piping bag
- Small Star Piping Tip (Wilton 21)
Ingredients
- 1 ½ lbs Baby Gold Potatoes (about 30 potatoes)
- 2 tbs Olive Oil
- 1 teaspoon Kosher Salt
- 2 oz Extra-Sharp Cheddar Cheese finely shredded
- ¼ c Sour Cream
- ¼ c Crumbled Bacon Bits
- 1 tbs Fresh Chives minced
Instructions
- Preheat the oven to 400°F. Line a half-sheet pan with parchment paper. Place a half-sheet rack inside the pan, and set the pan aside until ready to use. Wash and dry the potatoes.
- Place the potatoes in a large bowl and pour the olive oil over them. Use a silicone spatula to stir the potatoes to coat them in the oil. Then, sprinkle Kosher salt over the potatoes and stir to coat the potatoes in the salt. Place the potatoes on the prepared pan.
- Bake in 400°F oven for 25 to 30 minutes, until the potatoes are fork tender.
- Remove the pan from the oven and allow the potatoes to cool for about five minutes.
- Using a small pairing knife, cut a slit, about ¼ of the way through, longways across one potato. Place your thumb and index finger on the ends of the potato, then gently squeeze it open. Take care not to split the potato completely in half. Then, carefully fill the opening of the potato with a pinch of finely shredded cheddar cheese, making sure to press the cheese into the potato. Repeat cutting the rest of the potatoes open and filling them with cheese.
- Place the sour cream in a piping bag fitted with a small star tip (Wilton 21) and pipe a small amount across the openings of the potatoes. Then, sprinkle crumbled bacon over the sour cream on all the potatoes. Sprinkle freshly minced chives over the tops of the filled potatoes. Serve immediately
- Yield 30 potatoes
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