Mini Baked Potatoes: A Delicious Easter Recipe
Mini baked potatoes are a fantastic addition to your Easter recipes, offering a crispy exterior, fluffy interior, and a variety of delicious toppings. These bite-sized potatoes are perfect as an appetizer, side dish, or even a fun snack for your Easter gathering. With minimal effort and maximum flavor, they’re guaranteed to be a crowd-pleaser!
Ingredients
For the Potatoes:
- 1 1/2 pounds baby potatoes Yukon Gold or red potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Toppings:
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup cooked crumbled bacon
- 1/4 cup chopped green onions
- 2 tablespoons butter softened
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Extra shredded cheese crumbled bacon, and green onions for garnish
- A dollop of sour cream optional
Instructions
Prepare and Bake the Potatoes
- Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Season the Potatoes: Toss the baby potatoes with olive oil, salt, and black pepper until evenly coated.
- Bake: Arrange the potatoes on the baking sheet and bake for 20-25 minutes, or until they are tender and easily pierced with a fork.
Prepare the Filling
- Cool Slightly: Let the potatoes cool for a few minutes before handling.
- Scoop Out the Centers: Slice each potato in half and gently scoop out the centers using a small spoon or melon baller, leaving a thin shell.
- Mix the Filling: In a bowl, mash the scooped-out potato with sour cream, cheddar cheese, crumbled bacon, green onions, butter, garlic powder, and onion powder until smooth and creamy.
Fill and Bake Again
- Fill the Potato Shells: Spoon or pipe the filling back into each potato half.
- Top and Bake: Sprinkle with extra shredded cheese and crumbled bacon. Return the potatoes to the oven and bake for an additional 10-15 minutes until golden and bubbly.
- Garnish and Serve: Top with extra green onions and a dollop of sour cream for a finishing touch.
Notes
- Make It Creamier: Add 2 tablespoons of cream cheese to the filling for an extra rich texture.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
- Freezer-Friendly: Assemble ahead, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen at 400°F (200°C) for 20 minutes.