Potato, poh-taa-to: no matter how you say it, this vegetable can do it all! Here, we’re miniaturizing a classic for those with small appetites and big palates.
There’s nothing more magical than a potato: bake it, broil it, mash it, fry it, the humble spud is truly one of the most versatile vegetables that exists. In fact, it’s hard to go wrong when you have potatoes on board…but it is possible to get very, very sleepy. Full of fiber, packed with potassium, and stuffed with starch, a hefty, loaded baked potato can put you in a food coma to rival the one you had last Thanksgiving! Especially when topped with all the fixins.
Luckily, for gastroparesis girlies such as myself who want all the flavors without the extreme fullness, a mini baked potato is just the thing we need. It’s all the flavors you know and love—buttery, salty, luscious, and hearty—and topped with the same toppings that you grew up on, but this time, your eyes won’t be that much bigger than your stomach.
This mini baked potato recipe might be great for those with smaller appetites or older folks who just can’t eat like they used to, but it’s also a fabulous, low-lift appetizer that can get a party started alongside a tray of shareable nachos.
What kind of potatoes should I use for this recipe?
The world of potatoes is wide and vast, but for this recipe, you’re looking for baby potatoes. Add in a pop of color by switching it up and using a mix of yellow and purple baby potatoes for an eye-catching appetizer, and ensure even cooking by baking potatoes of a similar size in the same batch. If you’ve got smaller, bite-sized potatoes in the mix, bake them separately from their larger brothers to avoid undercooking or overcooking any of the veggies.
Just like any baked potato, this recipe is simply a template: after that, the potato is your oyster. Throw on any other toppings of your choosing or even swap out some of these offerings for their vegan counterparts to prepare a potato party that everyone can enjoy.
How do I store leftovers?
If your leftover baked potatoes have already been topped, it’s best to eat them straight away as they won’t keep well. If, however, your baked potatoes don’t have any topping yet, you can keep them in an airtight container in the refrigerator for up to 4 or 5 days, reheating and topping them when you’re ready to serve.
Serving suggestions
Mini baked potatoes are the perfect finger food, so why not expand the theme with some Air-Fryer Potato Skins for even more potatoey goodness? Nothing screams game night more than a load of potatoes, a tray of Nachos, some Pigs In A Blanket, and a refreshing Fruit Kabob for dessert. Throw some mini Mac and Cheese Cups into the mix and you’ve got yourself the perfect Saturday night spread!
Ingredients
- 8-10 Dutch yellow baby potatoes
- 1 1/2 tablespoons olive oil
- Sea salt to taste
- Freshly cracked black pepper to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- Sour cream for topping
- Fresh chives chopped (for garnish)
- Cooked bacon bits for garnish (optional)
Instructions
- Preheat your oven to 400°F. Wash and dry the potatoes well.
- In a bowl, toss the potatoes with olive oil, salt, pepper, garlic powder, onion powder, and dried oregano until evenly coated. Arrange them in a single layer in a baking dish.
- Place the baking dish in the oven and roast for 20-30 minutes until the potatoes are fork tender. Turn them halfway through for even browning.
- Remove the potatoes from the oven and let them cool for a few minutes. Make a small slit on the top of each potato and add a dollop of sour cream followed by a sprinkle of chopped chives. Sprinkle on bacon bits if using. Serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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