These bite-sized Mini Loaded Baked Potatoes are the perfect comforting and flavorful appetizer! Packed with melted cheese, crispy bacon, and tangy sour cream, these adorable potatoes are sure to be a crowd-pleaser at any gathering. Easy to make, these mini spuds are a delicious and satisfying treat for everyone.
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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.
These Mini Loaded Baked Potatoes are a crowd-pleasing appetizer that’s sure to be a hit at your next party or potluck. Easy to customize and packed with flavor, they’re a delicious and satisfying snack that everyone will love. Give this recipe a try and discover the perfect bite-sized treat!
Other Great Quick and Easy Appetizer Recipes
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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 tsp 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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