Mini Baked Potatoes with Sour Cream and Chives Recipe
Introduction
Mini baked potatoes are a simple and delicious side dish perfect for any meal. These bite-sized spuds are crispy on the outside and tender inside, topped with creamy sour cream and fresh chives for extra flavor.
Ingredients
- 1 lb (450g) baby potatoes / new potatoes
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ cup (125g) sour cream
- 2 tablespoons chopped fresh chives
Instructions
- Step 1: Preheat the oven to 375°F (190°C).
- Step 2: Place the potatoes in a bowl, drizzle with olive oil, and toss to coat evenly.
- Step 3: Spread the potatoes out on a baking sheet and sprinkle with salt.
- Step 4: Bake for 30 minutes or until the potatoes are tender. Halfway through baking, gently jiggle the potatoes to help them brown evenly.
- Step 5: Once baked, cut a small wedge out of each potato, fill with sour cream, and top with chopped chives before serving.
Tips & Variations
- For extra crispiness, increase the oven temperature to 400°F (200°C) and reduce baking time slightly.
- Try swapping sour cream for Greek yogurt for a tangier topping.
- Sprinkle a little paprika or garlic powder before baking for added flavor.
Storage
Store leftover baked potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to keep them crispy. Avoid microwaving as it can make them soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular potatoes instead of baby potatoes?
Yes, but adjust the baking time since larger potatoes will take longer to cook. Cut them into smaller chunks to ensure they roast evenly.
Can I prepare this recipe ahead of time?
You can bake the potatoes ahead and store them in the fridge. Add sour cream and chives just before serving to keep them fresh.
PrintMini Baked Potatoes with Sour Cream and Chives Recipe
These Mini Baked Potatoes are a simple and delicious side dish featuring tender baby potatoes baked to golden perfection and topped with creamy sour cream and fresh chives. Perfect for any meal, they offer a comforting blend of textures and flavors with minimal effort.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Potatoes
- 1 lb (450g) baby potatoes / new potatoes
- 1 tablespoon olive oil
- ½ teaspoon salt
Toppings
- ½ cup (125g) sour cream
- 2 tablespoons chopped fresh chives
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the potatoes evenly and thoroughly.
- Coat the potatoes: Place the baby potatoes in a bowl, drizzle with olive oil, and toss well to ensure each potato is evenly coated with oil, which will help them crisp while baking.
- Season and arrange: Spread the coated potatoes on a baking sheet in a single layer. Sprinkle with salt to enhance the natural flavors of the potatoes.
- Bake the potatoes: Bake in the preheated oven for 30 minutes, or until the potatoes are tender inside. Halfway through baking, gently jiggle the baking sheet to turn the potatoes and allow them to brown evenly on all sides.
- Prepare and serve: Once baked, cut a small wedge out of each potato and fill it with a spoonful of sour cream. Top with chopped fresh chives for a burst of fresh flavor and a beautiful presentation.
Notes
- Baby potatoes can be substituted with small Yukon Gold or fingerling potatoes for a similar effect.
- To speed up cooking, pierce the potatoes with a fork before baking.
- For added flavor, sprinkle with black pepper or smoked paprika before baking.
- These make an excellent side dish for grilled meats, roasted vegetables, or as a party appetizer.
- Leftovers can be refrigerated and reheated in the oven to retain crispiness.
Keywords: mini baked potatoes, baby potatoes recipe, baked potatoes with sour cream, easy side dish, oven baked potatoes, party appetizer
