Mini Baked Potatoes
Mini Baked Potatoes are simply seasoned and quickly cooked in the oven. The cutest party appetizer or side to serve with dinner.
Servings: 18 potatoes
Calories: 51kcal
Ingredients
- 24 ounces bite-size baby potatoes I used the Honey Gold 2-Bite variety, washed and dried
- 2 tablespoons extra virgin olive oil
- 1 tablespoons coarse sea salt
- ⅓ cup sour cream
- 2 tablespoons fresh chopped chives
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper, or heavy duty aluminum foil, lightly sprayed with nonstick cooking spray.
- Using your hands, a pastry brush or a paper towel dipped in the extra virgin olive oil, grease the outside of each baby potato and place on the prepared baking sheet.24 ounces bite-size baby potatoes, 2 tablespoons extra virgin olive oil
- Sprinkle both sides of the potatoes with sea salt, and bake for 25 minutes until fork tender.1 tablespoons coarse sea salt
- Remove the potatoes from the oven and let rest on the baking sheet for just a few minutes before carefully splitting down the center of the potatoes. (Keep in mind that you are only wanting to slice, not cut in half)
- Dollop about 1 teaspoon of the sour cream on top of the center of the potatoes and sprinkle with the chopped chives. Serve while hot.⅓ cup sour cream, 2 tablespoons fresh chopped chives