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Mini Baked Potatoes

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Ingredients

Scale

For the Potatoes:

  • 24 mini potatoes (such as fingerling potatoes or baby Yukon Gold potatoes)
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

For the Toppings:

  • 1 cup shredded cheddar cheese
  • ½ cup sour cream (or Greek yogurt for a lighter version)
  • ¼ cup chopped green onions or chives
  • ¼ cup grated Parmesan cheese
  • Fresh herbs for garnish (optional)
  • Salt and pepper, to taste

Instructions

Prepare the Potatoes:

  1. Wash the Potatoes: Rinse the mini potatoes under cold water to remove any dirt. Pat them dry with a towel.
  2. Prick the Potatoes: Use a fork to prick each potato a few times to prevent them from bursting during baking.
  3. Toss with Olive Oil: Place the mini potatoes in a large bowl and toss them with olive oil, salt, and pepper until evenly coated.

Bake the Potatoes:

  1. Bake the Potatoes: Preheat the oven to 400°F (200°C). Arrange the mini potatoes in a single layer on a baking sheet. Bake for 40-50 minutes, or until the potatoes are fork-tender and the skins are crispy.
  2. Cool Slightly: Remove the potatoes from the oven and let them cool for a few minutes so they’re easier to handle.

Top the Potatoes:

  1. Cut and Scoop: Using a sharp knife, make a small cut at the top of each potato. Gently squeeze the sides to open them up.
  2. Add Toppings:
    • Stuff each potato with a small spoonful of sour cream or Greek yogurt.
    • Sprinkle with shredded cheddar cheese, grated Parmesan, and chives or green onions.
    • Season with salt and pepper to taste.

Serve and Enjoy:

  1. Serve: Arrange the mini baked potatoes on a serving platter, and garnish with fresh herbs, if desired. Serve immediately while warm!

Nutrition

Find it online: https://goodeatshome.com/mini-baked-potatoes/