{"id":44975,"date":"2023-02-27T06:20:23","date_gmt":"2023-02-27T11:20:23","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=44975"},"modified":"2024-03-27T14:17:28","modified_gmt":"2024-03-27T18:17:28","slug":"mini-baked-potatoes","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/mini-baked-potatoes\/","title":{"rendered":"Mini Baked Potatoes"},"content":{"rendered":"

If you're a fan of loaded twice baked potatoes, AND love mini foods, this mini baked potatoes recipe is right up your alley - super fun, too!<\/p>\n

\"A<\/p>\n

With St Patrick\u2019s Day, I\u2019m all about the potato recipes at the moment - and today\u2019s recipe is one of my absolute favourite potato appetizers!<\/p>\n

This easy appetizer involves roasted baby potatoes, done up twice-baked style, with a cheesy bacon filling. <\/p>\n

Topped with a little sour cream and a sprinkling of chives, these mini baked potatoes are a great finger food for game day or dinner parties.<\/p>\n

It\u2019s also a great size dish to jazz up a random weeknight dinner - They can be roasted and assembled ahead of time, to be reheated and topped with minimal effort!<\/p>\n

You know, an ideal side dish for busy weeknights! Serve it along some roasted chicken breast, pork chops - whatever.<\/p>\n

Or, if you\u2019re like us, it can go from \u201cdelicious side dish\u201d to \u201cmain dish\u201d by simply mowing the batch down on its own.<\/p>\n

... trust me, we\u2019re not in any position to judge, as we\u2019ve definitely polished off a batch of these mini potatoes as an actual meal, LOL.<\/p>\n

Anyway, let\u2019s get to that recipe...<\/p><\/div>\n

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Ingredients<\/h2>\n

This quick appetizer - or easy side dish - uses some really simple ingredients that should be easy to find at any grocery store. <\/p>\n

A few notes for you:<\/p>\n

Mini Potatoes<\/h4>\n

While I usually use russet potatoes when making regular baked potatoes (and potato recipes that are *adjacent* to baked potatoes, like my Loaded Baked Potato Skins<\/a>!), I generally use waxier type small potatoes for this recipe.<\/p>\n

Of course, that could be because the little potatoes \/ new potatoes I see in stores are generally Yukon golds, red potatoes, etc... but I digress. The waxier type yield excellent results!<\/p>\n

For best results, try to aim to keep the size of your potatoes pretty similar across the batch, as the size of the potatoes affects the cooking time.<\/p>\n

Larger potatoes take longer to cook, so the smaller ones will need to be removed early, or risk burning.<\/p>\n

Also, I find a consistent size just looks nicer on the plate, when presenting these as a party appetizer!\n<\/p><\/div>\n

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Bacon<\/h4>\n

I like to bake my bacon ahead of time, doing up a few more slices than I need, and using them for salads and such in the coming days.<\/p>\n

What I do is line a large baking sheet with parchment paper, and arrange the raw bacon in a single layer on top, not touching.<\/p>\n

Bake at 400 F for about 20-22 minutes, until crispy.<\/p>\n

Lift the bacon slices from the pan, transfer to a plate lined with paper towels, and blot the excess grease from the tops of the bacon with another paper towel.<\/p>\n

SO much easier than frying, and the bacon turns out much better, IMHO. <\/p>\n

Bonus: You can use rendered bacon fat in place of the olive oil, for roasting the potatoes!<\/p><\/div>\n

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Everything Else<\/h4>\n

Rounding out this recipe, you\u2019ll need:<\/p>\n

Shredded Cheddar Cheese
\nSour Cream
\nButter
\nFresh Chives, or Green Onions
\nOlive Oil
\nSalt and Pepper<\/p>\n

... I just really don\u2019t have anything to add, for these ingredients!<\/p><\/div>\n

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Variations<\/h2>\n

While I love this flavor profile for my mini baked potatoes, feel free to customize the filling - and potato toppings - to suit your own tastes. <\/p>\n

A few ideas:<\/p>\n

Change the Cheese<\/h4>\n

2 words: Parmesan potatoes! Simply swap the cheddar out for some grated Parmesan cheese@<\/p>\n

When doing Parmesan, I like to add a little fresh garlic, and swap the green onion out for some fresh parsley.<\/p>\n

That said, all kinds of cheese work well in this recipe - gouda, havarti, pepper jack - just go with what you like!<\/p><\/div>\n

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Change the Greens<\/h4>\n

As far as fresh herbs go, I tend to look at the green onion - or fresh chives - as kind of my default for loaded baked potatoes.<\/p>\n

Don\u2019t let that stop you from using chopped fresh rosemary, thyme, or whatever else you like in your potatoes.<\/p>\n

Vegetarian Mini Baked Potatoes<\/h4>\n

If you swap the crispy bacon out for vegan bacon bits, this becomes a vegetarian recipe.<\/p>\n

If you swap the dairy ingredients out for your favourite plant based alternatives, you can make it a vegan recipe. <\/p>\n

Really, it\u2019s all about the technique with this one!<\/p><\/div>\n

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Add More Seasonings<\/h4>\n

For the most part, I like to let the bacon, cheese, and greens take center stage in the filling, seasoning them with just a bit of sea salt and Ground Black Pepper<\/a>, to support.<\/p>\n

That said, sometimes I like to add other seasonings to the mix - garlic is a great flavor to add to cheese and bacon, IMHO.<\/p>\n

Try swapping out the salt for garlic salt, or adding a little Garlic Powder<\/a>. \t\t<\/p>\n

Onion Powder<\/a>, Paprika<\/a>, Mustard Powder<\/a>, Smoked Paprika<\/a>, and Smoked Sea Salt<\/a> are all great additions, whether alone or combined with other seasonings.<\/p>\n

Want to add some heat? <\/p>\n

Add a bit of Cayenne Pepper<\/a>, Chili Powder<\/a>, Crushed Chilies<\/a>, Jalapeno Powder<\/a>, and \/or Smoked Serrano Powder<\/a> to the mix.<\/p>\n

Feeling like going for a little southwest flavor?<\/p>\n

Ground Coriander<\/a>, Ground Cumin<\/a>, and some Hatch Chile Powder<\/a> are fantastic.<\/p>\n

Just have fun with it!<\/p><\/div>\n

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How to Make Mini Baked Potatoes<\/h2>\n

The full ingredients list is included in the recipe card at the end of this post, here is a pictorial walk through.<\/i><\/p>\n

Preheat oven to 350 degrees F. Lay 2 overlapping pieces of aluminum foil on a large sheet pan. (I like to use a rimmed baking sheet for this).<\/p>\n

Prick each potato all over with a fork.<\/p>\n

Place the mini potatoes in a large bowl, drizzle with a little olive oil, and toss to coat. Season with salt and pepper<\/p>\n

Place potatoes on the foil lined baking sheet. Pull the long ends of the foil up over the potatoes. Hold together and roll down to form a tube over the potatoes.<\/p>\n

Fold in both ends of the foil tube, forming a sealed packet.<\/p><\/div>\n

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Bake for 45 minutes.<\/p>\n

Remove pan from the oven, turn the oven heat up to 425 F.<\/p>\n

Carefully unfold the foil packet, spread the potatoes out evenly over the foil lined baking sheet, return to the oven.<\/p>\n

Bake for 15-20 minutes, until crispy on the outside and fork tender. When done, remove potatoes from the oven and turn the heat down to 400 F.<\/p>\n

Note: Smaller potatoes may need to be removed from the pan earlier, as they will cook faster than larger potatoes.<\/p>\n

As your potatoes are baking, prepare your filling ingredients - you\u2019ll want them ready to go!<\/p>\n

Measure out the butter and sour cream, shred the cheese, chop up the bacon and green onion (or chives).<\/p><\/div>\n

\"A<\/p>\n

Allow cooked potatoes to cool slightly, before cutting the top \u00bc or so off the top of each potato.<\/p>\n

Use a melon baller or small metal measuring spoon (I used a \u00bc teaspoon measure) to scoop most of the flesh from the center of each potato, placing the loose potato flesh in the bowl of a mini food processor, and the skins back on the baking pan.<\/p><\/div>\n

\"A<\/p>\n

Once all of the potatoes have been scooped out, add butter, sour cream, and shredded cheese to the scooped potato flesh, blitz until smooth. <\/p>\n

Add the green onions \/ chives and bacon, blitz once more to combine and process the bacon down.<\/p>\n

Season the cheesy potato filling with salt and pepper, to taste.<\/p><\/div>\n

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Using a small spoon or pastry bag, fill the scooped potato skins with the cheesy potato mixture.<\/p>\n

Bake for 15 more minutes in the 400F oven , or until heated through.<\/p><\/div>\n

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To serve, arrange hot mini baked potatoes on a serving dish. <\/p>\n

Top with a dab of sour cream, sprinkle additional bacon and\/or chives on top. <\/p>\n

Serve immediately.<\/p><\/div>\n

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Leftovers<\/h4>\n

Once you\u2019ve piped the sour cream onto the mini potatoes, it\u2019s best to avoid leftovers, if possible.<\/p>\n

An easy way to do this is to only re-bake as many of the stuffed potatoes as you plan to eat - the rest can be cooled to room temperature and stored in an airtight container in the fridge for several days.<\/p>\n

Covering and storing the piped - but not re-baked - potatoes makes this a great make-ahead option, too! <\/p>\n

When you\u2019re ready to serve them, just bake at 400 for 15 minutes or so - until heated through - then top and serve!<\/p>\n

If you DO end up with leftovers, they can be kept covered in the fridge for several days. Best reheated for 30 seconds or so in the microwave, before spending a few minutes in an air fryer.<\/p><\/div>\n

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More Delicious Gluten-Free Snacks and Appetizer Recipes!<\/h2>\n

Looking for even more fantastic gluten-free munchies that *everyone* will love? Look no further, I\u2019ve got some great recipes for you ! <\/p>\n

Ahi Tuna Nachos<\/a>
\nAir Fryer Jalapeno Poppers<\/a>
\nCucumber Shrimp Canapes<\/a>
\nDeep Fried Stuffed Olives<\/a> [Gluten Free Option in the Post]
\nGluten-Free Beaver Tail Recipe<\/a>
\nGluten Free Cheez-Its<\/a>
\nGluten-Free Chicken Nuggets<\/a>
\nGluten Free Chicken Pakora<\/a>
\nGluten-Free Chicken Satay<\/a>
\nGluten Free Corn Dogs<\/a>
\nGluten-Free Doughnut Holes Recipe<\/a>
\nGluten Free Fried Brie<\/a>
\nGluten-Free Gougeres<\/a>
\nGluten Free Mushroom Turnovers<\/a>
\nGluten-Free Paneer Pakora<\/a>
\nGluten Free Pizza Bites<\/a>
\nGluten-Free Samosa Recipe<\/a>
\nGluten Free Soft Pretzels<\/a>
\nGluten-Free Sauerkraut Buns [Piroshki]<\/a>
\nGluten Free Tempura<\/a>
\nHot Smoky Bacon Crab Dip<\/a>
\nJalapeno Popper Dip<\/a>
\nMarinated Feta Cheese<\/a>
\nMini Mushroom Arancini<\/a> [Gluten Free adaptation in the post!]
\nSmoked Salmon Canapes<\/a>\n<\/div>\n

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Share the Love!<\/h2>\n

Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen<\/a>. We're also on Pinterest<\/a>, so you can save all your favourite recipes to a board!<\/p>\n

Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense.<\/p>\n

Finally, if you love this recipe, please consider leaving a star rating and a comment, and\/or sharing the link on social media!\n<\/p><\/div>\n

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5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Mini Baked Potatoes<\/h2>\n
<\/div>\n
If you're a fan of loaded twice baked potatoes, AND love mini foods, this mini baked potatoes recipe is right up your alley - super fun, too!<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Appetizer<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Diet: <\/span>Gluten Free<\/span><\/div><\/div>\n
Servings: <\/span>20<\/span> Mini Baked Potatoes (approximately)<\/span><\/span><\/div>\n
Calories: <\/span>54<\/span>kcal<\/span><\/span><\/div>\n\n\n

Equipment<\/h3>