Loaded Mini Baked Potatoes

Crispy roasted mini potatoes stuffed with fluffy potato filling, creamy sour cream, crispy bacon, and fresh chives. These bite-sized loaded potatoes are the perfect appetizer, party snack, or comforting side dish.

Ingredients

• 12 small potatoes
• 2 tbsp olive oil
• Salt and black pepper to taste
• 2 tbsp butter
• ¼ cup sour cream
• ½ cup shredded cheddar cheese (optional)
• 4 slices bacon, cooked and crumbled
• 2 tbsp fresh chives, chopped

Instructions

1. Preheat oven to 400°F (200°C).
2. Wash and dry the potatoes. Rub with olive oil, salt, and pepper.
3. Bake for 35–45 minutes until tender.
4. Let cool slightly, then cut a slit in the top of each potato.
5. Scoop out a little potato from the center and mix it with butter, sour cream, and cheese if using.
6. Spoon the mixture back into the potatoes.
7. Top with bacon crumbles and return to the oven for 5 minutes.
8. Garnish with fresh chives and serve warm.

Serving Suggestions

• Serve as a game-day appetizer
• Pair with grilled steak or chicken
• Add jalapeños for a spicy twist

Q & A

Can I make these ahead of time?

Yes. Bake and fill the potatoes ahead, then reheat before serving.

What potatoes work best?

Baby Yukon Gold or small russet potatoes work perfectly.

Can I make them vegetarian?

Absolutely. Skip the bacon and add sautéed mushrooms or extra cheese.

How do I store leftovers?

Keep refrigerated in an airtight container for up to 3 days.

Can I air fry them?

Yes. Air fry at 390°F for about 25–30 minutes until crispy and tender.