Get ready to fall in love with the ultimate crowd-pleaser: Mini Loaded Baked Potatoes! These little bites of heaven pack all the classic flavors of your favorite baked potato into a perfectly poppable snack, making them an irresistible hit for parties, game days, or even a fun family dinner. Each tiny spud is roasted to perfection, then loaded up with creamy sour cream, melty cheddar, crispy bacon, and fresh chives. Whether you’re entertaining a group or just want to brighten up your appetizer game, Mini Loaded Baked Potatoes deliver big flavor in every small, satisfying bite.
Ingredients You’ll Need
The beauty of Mini Loaded Baked Potatoes is in the simplicity of their ingredients—each one playing a vital role to create a balanced, mouthwatering combination. These staples come together easily, but don’t let their simplicity fool you: the result is simply unforgettable.
- Baby potatoes (1 1/2 pounds, red or Yukon gold): These bite-sized spuds are naturally creamy and the perfect vehicle for a hearty filling.
- Olive oil (1 tablespoon): Helps the potatoes crisp up beautifully while adding a hint of earthy flavor.
- Salt (1/2 teaspoon): Essential for enhancing the flavor of the potatoes and all the fixings.
- Black pepper (1/4 teaspoon): Adds a subtle kick that ties all the savory elements together.
- Sour cream (1/2 cup): Brings cool and tangy creaminess that makes every bite luscious (swap with Greek yogurt if you like).
- Shredded cheddar cheese (1/2 cup): Melts just right for gooey, cheesy goodness.
- Bacon (4 slices, cooked and crumbled): Gives a salty crunch for that classic loaded potato charm.
- Chopped chives (2 tablespoons): Add fresh flavor, color, and a very light oniony brightness.
- Optional hot sauce: A spicy drizzle takes these over the top, perfect for anyone who loves a little heat.
How to Make Mini Loaded Baked Potatoes
Step 1: Preheat and Prepare
Fire up your oven to 400°F and line a baking sheet with parchment or foil for easy cleanup. Wash and dry the baby potatoes thoroughly—no need to peel; the skin adds irresistible texture and helps the potatoes hold their shape.
Step 2: Toss and Roast
Toss the cleaned potatoes in olive oil, salt, and black pepper right on your baking sheet or in a large bowl. Spread them out in a single layer so each one gets plenty of heat. Roast for 25 to 30 minutes, shaking the pan halfway through, until they’re tender inside and golden on the outside.
Step 3: Create Potato “Shells”
Let the potatoes cool just enough to handle comfortably. With a sharp knife, carefully slice off the top third of each potato—this will become your entryway to all the delicious fillings. Use a small spoon or melon baller to gently scoop out a bit of the fluffy center, creating just enough space for stuffing. Take care not to dig all the way through.
Step 4: Fill and Top
Drop a small spoonful of sour cream into each potato well, letting it nestle right into the heart of the spud. Sprinkle generously with shredded cheddar cheese, then add a nice helping of crumbled bacon. Don’t forget the fresh, vibrant chives—they add both color and a fresh punch of flavor.
Step 5: Melt and Finish
To get that perfectly gooey, melted cheese, slide the filled potatoes back into the oven for another 3 to 5 minutes. Watch closely so the cheese is bubbly but not burnt. If you love a little heat, drizzle with hot sauce just before serving—or serve it on the side so guests can add their own zing to these Mini Loaded Baked Potatoes.
How to Serve Mini Loaded Baked Potatoes
Garnishes
Take your Mini Loaded Baked Potatoes to the next level with a flourish of garnishes. Try a sprinkle of extra chopped chives, a few twists of cracked black pepper, or an extra dusting of crumbled bacon right before serving. If you’re feeling fancy, a tiny dollop of extra sour cream or a scatter of microgreens adds a beautiful, chef-inspired touch.
Side Dishes
While these potatoes are irresistible on their own, they love a good supporting cast. Serve with crisp vegetable crudités, a light green salad, or even a platter of juicy grilled chicken skewers for a more filling spread. On game day, pair them with sliders, wings, and fresh, zesty dips to round out your snack table.
Creative Ways to Present
Presentation is part of the fun! Set up a Mini Loaded Baked Potatoes bar and let guests customize their toppings with options like diced tomatoes, pickled jalapeños, different cheeses, or even a sprinkle of smoked paprika. Arrange them on a rustic wooden board or layer them on a bed of sea salt for a striking party platter.
Make Ahead and Storage
Storing Leftovers
If you’ve somehow managed to have leftovers, simply store the Mini Loaded Baked Potatoes in an airtight container in the refrigerator for up to 3 days. To keep them tasting their best, try to store them without the hot sauce, adding it fresh when you reheat.
Freezing
For longer storage, you can freeze the baked and fully assembled potatoes before that final cheese-melting step. Lay them out on a tray to freeze individually, then transfer to a freezer-safe bag or container. Thaw overnight in the fridge before reheating and adding any last-minute garnishes.
Reheating
When you’re ready to enjoy your Mini Loaded Baked Potatoes again, reheat them in a 350°F oven for about 10 to 15 minutes, uncovered, until hot and the cheese is melted. This keeps the skins crispy and the filling flavorful. While the microwave is quick, the oven preserves that perfect texture.
FAQs
Can I use a different type Appetizer
Absolutely! While baby red or Yukon gold potatoes work best for their small size and creamy texture, you can try fingerlings or even petite purple potatoes for a colorful twist. Just make sure they’re bite-sized so they’re easy to handle and stuff.
How can I make these Mini Loaded Baked Potatoes vegetarian?
No problem! Just skip the bacon or replace it with smoked paprika, crispy lentils, or vegetarian bacon bits. You’ll still get loads of flavor from the cheese, chives, and sour cream.
Can I prepare Mini Loaded Baked Potatoes ahead of time for a party?
Yes, you can! Prep the potatoes up to the point of filling, refrigerate, and then do the final cheese-melting step right before serving. This way, they’re hot, fresh, and ready to wow your guests with minimal fuss.
Are there lighter or healthier topping options?
Definitely—swap the sour cream for nonfat Greek yogurt, use reduced-fat cheese, and opt for turkey bacon or skip bacon altogether. Add more fresh veggies like diced tomatoes or scallions, and you’ll have a lighter crowd-pleaser.
Do Mini Loaded Baked Potatoes work as a main meal?
They sure can if you serve plenty! Pair them with a hearty salad, grilled protein, or additional veggie sides for a comforting, filling meal. Plus, they bring a fun, interactive element to dinner—the perfect excuse to load up on your favorite toppings.
Final Thoughts
These Mini Loaded Baked Potatoes are the kind of treat that brings everyone to the table with a smile. Whether you’re hosting a party or just having a cozy night in, there’s joy in every bite. Give them a try and make them your own—they’re destined to become a new favorite in your kitchen!
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Mini Loaded Baked Potatoes Recipe
- Total Time: 40 minutes
- Yield: 20 mini potatoes 1x
- Diet: Non-Vegetarian
Description
These mini loaded baked potatoes are a crowd-pleasing appetizer or snack, perfect for parties or game days. Crispy on the outside, fluffy on the inside, and topped with all the classic fixings, they are sure to be a hit!
Ingredients
Baby Potatoes:
- 1 1/2 pounds baby potatoes (red or Yukon gold)
Seasoning:
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Toppings:
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 4 slices bacon (cooked and crumbled)
- 2 tablespoons chopped chives
- Optional: hot sauce for drizzling
Instructions
- Preheat the oven: Heat the oven to 400°F.
- Prepare the potatoes: Wash and dry the baby potatoes. Toss with olive oil, salt, and pepper. Roast on a baking sheet for 25–30 minutes until tender.
- Assemble the potatoes: Slice off the top third of each potato. Scoop out a small portion of the center. Fill with sour cream, cheese, bacon, and chives.
- Final baking: Bake for an additional 3–5 minutes to melt the cheese. Serve warm with hot sauce if desired.
Notes
- You can swap sour cream for Greek yogurt or use turkey bacon for a lighter option.
- Great for entertaining or snacking on the go.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini potato
- Calories: 75
- Sugar: 0g
- Sodium: 120mg
- Fat: 4.5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
