Mini Baked Potatoes Appetizer

Mini Baked Potatoes Appetizer

Crispy exterior and fluffy interior, these bite-sized baked potatoes topped with sour cream and chives are perfect for gatherings.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 servings

Course: Appetizer, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

Main Ingredients

12 pieces mini potatoes Opt for small, even-sized varieties.
2 tablespoons olive oil
to taste Salt
to taste Pepper

Toppings

1/4 cup sour cream Use halal-certified if needed.
2 tablespoons chives, chopped
to taste Grated cheese (optional) Use halal-certified if needed.

Method

Preparation

Preheat your oven to 400°F (200°C).
Rinse the mini potatoes under cold water and pat them dry. Cut each potato in half.
In a large bowl, toss the halved potatoes with olive oil, salt, and pepper.
Place the seasoned potatoes cut-side down on a baking sheet lined with parchment paper.

Baking

Bake the potatoes in the preheated oven for about 20-25 minutes or until they are fork-tender and the skins are crispy.

Serving

While the potatoes are baking, mix the sour cream with chopped chives in a small bowl.
Once the potatoes are done, let them cool for a few minutes, then top with the sour cream and chive mixture. If desired, sprinkle grated cheese on top.

Notes

Choosing small, even-sized potatoes ensures consistent cooking. Monitor the potatoes in the last few minutes to avoid overcooking. For a healthier version, try Greek yogurt instead of sour cream. Leftover potatoes can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven.