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These handy, miniature versions of traditional baked potatoes turn ordinary baby spuds into delectable hand-held treats that work great for parties, sports viewing get-togethers, or to jazz up your family's dinner sides. The crunchy exterior breaks open to reveal soft potato inside, all topped with the usual loaded potato goodies.
I whipped these up during a holiday party last winter when I needed something filling but grab-friendly for guests who were standing around chatting. They were gone in seconds and have become a regular at my dinner table since then.
What You'll Need
- Baby potatoes: Look for ones that are equally sized so they finish cooking together
- Olive oil: Makes the skins nice and crunchy while boosting taste
- Salt: Brings out the potato's natural goodness
- Cheddar cheese: Grate it yourself for better melting than the packaged stuff
- Sour cream: Gives that cool, tangy kick against the heavier toppings
- Bacon bits: Adds that smoky crunch everyone loves
- Chives: Gives a fresh pop that works well with the rich stuff on top
How To Make Them
- Get Your Oven Hot:
- Turn it up to 400°F so the potato skins get nice and crispy while the insides turn fluffy. This heat level makes sure you get that awesome texture contrast.
- Get The Potatoes Ready:
- Scrub them clean and dry them off completely. Any water left will make them steam instead of roast. Spread them out on a baking sheet with some room between each one for air to move around.
- Add Some Flavor:
- Pour some olive oil over them and sprinkle salt all over. Use your hands to rub it all over each potato. This step is what makes that yummy crispy skin everyone fights over.
- Bake Them:
- Stick the tray in your hot oven for about 20-30 minutes. Check if they're done by poking with a fork—it should slide in easily. Tiny ones might cook faster, bigger ones might need extra time.
- Make Room For Toppings:
- Let them cool just enough so you won't burn your fingers. Take a sharp knife and cut a little V on top of each one. Scoop out that wedge and a bit of potato to make space for all the good stuff.
- Start With Cheese:
- Put the shredded cheddar in the holes first while the potatoes are still warm. The leftover heat will slowly melt it, making a gooey layer for the other toppings. Don't skip this or your cheese won't melt right.
- Pile On The Goodies:
- Add a little blob of sour cream, some bacon bits, and a sprinkle of fresh chives on each one. Serve them while they're still warm for the best taste and feel.
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Don't think of chives as just decoration—they actually bring a fresh zip that cuts through the heavy cheese and bacon. I grow mine in my kitchen window just for dishes like this where their flavor really makes the whole thing pop.
Do-Ahead Tricks
You can totally prep these tiny loaded spuds ahead of time. Just bake the potatoes and cut the pockets up to two days before you need them. Keep them wrapped up in the fridge. When it's time to eat, warm them in a 350°F oven for around 10 minutes until hot, then add your toppings. This works great when you're having people over and don't want to be stuck in the kitchen right before they arrive.
Mix It Up
You can take these potatoes in tons of different directions just by changing what goes on top. Try them with feta, olives and sundried tomatoes for a taste of the Mediterranean. Make them brunch-worthy with a bit of scrambled egg and lox on top. My kids go crazy for our buffalo chicken version with shredded chicken in hot sauce, blue cheese and a bit of ranch drizzled over. Once you've got the potato base down, you can run wild with what goes on top.
How To Serve Them
Set these little guys out on a big plate with tiny forks for a fancy party look. For regular family dinners, they go great next to a grilled steak, some chicken, or just a nice green salad. I love eating them with some roasted veggies for a meat-free meal. You might want to put extra toppings in small dishes on the table so everyone can dress up their potatoes just how they like.
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These little spuds will make any get-together better with their awesome mix of easy prep and big flavor. Give them a shot soon and watch them become your go-to favorite!
Frequently Asked Questions
- → Can I swap baby potatoes with larger ones?
Sure, just know they'll take longer to bake, and you'll need more filling to match the size.
- → What's a bacon substitute I can try?
Turkey bacon, plant-based bacon, or crunchy fried onions work great as alternatives.
- → How do I make the skins extra crispy?
Rub them evenly with olive oil and salt, then bake at a hot temp (400°F) until the skin looks golden and crispy.
- → Can these be prepped in advance?
Absolutely, bake the potatoes ahead of time, and add the toppings right before serving to keep them fresh and tasty.
- → What toppings besides bacon work well?
Think sour cream, jalapeños, diced tomatoes, or even some creamy guac for extra flavor options.
- → Should I peel the potatoes beforehand?
Not at all—the skin makes them tastier and crispier when roasted with olive oil and salt.