1. Can I prepare mini loaded baked potatoes in advance?

Absolutely! You can roast the potatoes and hollow them out ahead of time. Store them in an airtight container in the refrigerator for up to 2 days. When ready to serve, reheat in the oven, add toppings, and serve warm.

2. What’s the best way to reheat leftover mini loaded baked potatoes?

To maintain their crispy texture, reheat leftovers in a preheated oven at 350°F for about 10-15 minutes. Avoid microwaving, as it can make them soggy.

3. Can I make these vegetarian-friendly?

Yes! Swap out the bacon for vegetarian alternatives like crispy fried onions, sautéed mushrooms, or plant-based bacon bits.

4. Can I use larger potatoes instead?

You can, but the recipe will need adjustments. Larger potatoes require more time to bake and should be cut into halves or quarters for easier serving.

5. Are there healthier topping options?

For a lighter version, use Greek yogurt instead of sour cream and turkey bacon instead of traditional bacon. You can also load them with steamed vegetables for added nutrients.

Mini Loaded Baked Potatoes

Description

These Mini Loaded Baked Potatoes are the ultimate bite-sized snack, perfect for any occasion—from family game nights to holiday parties. Crispy on the outside and creamy on the inside, they’re topped with melted cheese, crispy bacon bits, tangy sour cream, and fresh chives. Versatile and crowd-pleasing, they’ll disappear in no time!

Ingredients

Scale

1.5 lbs baby Yukon Gold or red potatoes
2 tbsp olive oil
Salt and pepper, to taste
1 cup shredded cheddar cheese (or cheese of your choice)
4 slices bacon, cooked and crumbled
1/2 cup sour cream
2 tbsp chopped fresh chives
Optional toppings:
- 1/4 cup diced jalapeños
- 1/4 cup guacamole
- Pinch of paprika or cayenne

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a baking sheet with nonstick spray or line it with parchment paper.
Prepare the Potatoes: Wash and dry the mini potatoes. Place them in a mixing bowl, drizzle with olive oil, and season with salt and pepper. Toss until evenly coated.
Roast the Potatoes: Spread the potatoes on the prepared baking sheet in a single layer. Roast for 30-35 minutes, flipping halfway, until fork-tender and skins are crispy.
Cool and Hollow Out: Allow the potatoes to cool slightly. Make a small slit on top of each potato and gently squeeze to create a pocket for the toppings.
Melt the Cheese: Sprinkle shredded cheese into each potato. Return to the oven for 5 minutes, or until the cheese is melted and bubbly.
Add Toppings: Remove from the oven and top each potato with a dollop of sour cream, crumbled bacon, and a sprinkle of fresh chives. Add optional toppings like jalapeños or guacamole if desired.
Serve: Arrange the potatoes on a platter and serve warm.

Notes

Make Ahead: Roast the potatoes and hollow them out up to 2 days in advance. Reheat and add toppings just before serving.
Reheating: To maintain crispiness, reheat leftovers in the oven at 350°F for 10-15 minutes.
Customization: Experiment with toppings like shredded BBQ chicken, diced tomatoes, or caramelized onions for unique variations.

Prep Time: 10 min
Cook Time: 35 minutes
Category: Simply Savory
Cuisine: American

Nutrition

Serving Size: 4-6 servings