Make these Mini Baked Potatoes topped with sour cream and chives for a fantastic side dish or appetizer soon. Little potatoes roasted until soft and topped with tangy sour cream and fresh chives. A prefect little bite for any party table.

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If you’re looking for a tasty little bite, you need to make these Mini Baked Potatoes served with sour cream and fresh chopped chives. Potato recipes like these and my Bacon and Cheddar Smashed Potatoes make great party appetizers. Make a big tray for your next get together and you’ll have happy guests!

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What Are These Potatoes Like

• Taste – Soft baked potatoes topped with tangy sour cream and fresh chives. A wonderful combination.
• Difficulty – This is an incredibly easy recipe to make and only requires 6 ingredients!
• Serving – I used a 2lb bag of baby potatoes and it had 20 small potatoes. If serving these as an appetizer, one little potato could be one serving. If serving as a dish, it would probably serve about 8 people.

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Ingredients

• Potatoes – For this recipe, I used small baby potatoes. They are the perfect appetizer size.
• Olive oil – I drizzled the potatoes with olive oil to add a crisp exterior and to add to the flavour of the potatoes.
• Salt – Coarse sea salt is sprinkled over the potatoes before baking for flavour.
• Sour cream – This does so well in the potatoes. Adds a creamy texture and a little hint of a sour flavour.
• Chives – Don’t skip the fresh chives. In my personal opinion, they really set off the dish 100%.
• Black pepper – Fresh cracked black pepper finishes off the potatoes with a small amount of heat.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Bake potatoes – Preheat oven 400ºF/200ºC. Place the potatoes on a large baking tray, drizzle over olive oil and sprinkle over the coarse salt. Place in the oven and bake until soft. This will take between 45 – 55 minutes.
2. Lightly cool potatoes – Remove the potatoes and allow them to cool for about 10 minutes.
3. Cut potatoes – Cut open the top of each potato and gently squish the potato a little to soften the center of the potato. Repeat for all potatoes.
4. Assemble and serve – Place a spoonful of sour cream in the center of each potato, top with black pepper and fresh chives. Serve warm.

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Recipe Tips

• Choose potatoes of equal size – Try and choose potatoes in pretty similar size. This will ensure even cooking.
• Scrub the potatoes – Make sure to completely scrub the potatoes clean since they are cooked with their skins.
• Allow to cool a little – The potatoes will be much easier to cut and fill if they cooled a little before hand. I allowed mine to cool for about 10 minutes.

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Substitutions

• Baby potatoes – For this recipe it’s important to use really small potatoes. You can use baby red potatoes or fingerling potatoes.
• Sour cream – Greek yogurt or creme fraiche will also work well for this recipe.
• Chives – You can use finely chopped green onions, garlic chives, shallots or even parsley.

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Serving

You can serve these Mini Baked Potatoes as an Appetizer or even as a Side Dish to a dinner. Here’s a few ideas to get you started.

• Serve as an appetizer – If you are hosting a little party or get together you could serve these alongside some other little bites like the Easy Sausage Rolls, Baked Brie with Pears and the Marinated Olives and Cheese.
• Serve as a side dish – These little potatoes would also make a great side dish to Chicken or Seafood.

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Thanks For Stopping By & Hope To See You Soon!