Let Me Tell You Why Mini Baked Potatoes Rule My New Year’s Table
I don’t know about you, but every New Year’s Eve, the snack struggle is real. You want something folks can eat with their fingers (because, honestly, who has a spare hand for a fork when there’s a champagne glass in the other?!). Enter: mini baked potatoes. I first threw these together years ago in a panic when my sister announced she’d be bringing three friends—each with, let’s say, robust appetites. Since then, they’ve been non-negotiable on our holiday menu. Also, I’m firmly convinced mini potatoes are nature’s perfect food: bite-sized, adorable, and basically just the right excuse to eat loads of sour cream.
Why You’ll Come Back for This Recipe (I Always Do!)
I mostly make these when I want something impressive that doesn’t stress me out (there’s always enough stress already—from finding that one missing corkscrew to trying not to burn the garlic bread). My family polishes them off like it’s some sort of sport (my aunt once managed six before dinner!). The crispy skins are oddly addictive and you can basically throw whatever topping you fancy; plus, they handle a reheat, which is rare among appetizers. And here’s the kicker: you really don’t need to be a professional chef—if you can scrub a spud, you’re on your way.
What You’ll Need (Substitutions Welcome!)
- 20-25 mini potatoes (baby Yukon Golds, or honestly, any tiny potato you can find at ShopRite or Lidl; I’ve even used fingerlings, but they can look a bit odd)
- Olive oil, about 2 big glugs (sometimes I use melted butter if I’m feeling fancy or, you know, out of olive oil)
- Sea salt & cracked pepper – just a couple of pinches
- 1 cup sour cream (I swap in Greek yogurt now & then; my grandmother, bless her, insisted on Breakstone’s but whatever’s in the fridge works)
- 3 spring onions, sliced, or chives if you want to get posh
- A handful of shredded cheese (cheddar, or whatever odd ends you have lurking—provolone was surprisingly good!)
- Optional: crumbled bacon (I mean, yes), or a vegan substitute if the crowd demands it
- Paprika or chili flakes (if you want them to look a bit more jazzy)
How I Actually Make These (With Honest Moments)
- Give the potatoes a proper scrub and dry them. Don’t fuss about peeling—skins are the whole point. Besides, life’s too short. If they’ve got a weird spot, just cut it off, no drama.
- Toss the potatoes with olive oil (be generous!) and sprinkle salt & pepper. I just use my hands. It’s messy, but also kind of therapeutic.
- Arrange them on a parchment-lined baking tray (I once ran out and used foil—it was slightly annoying but worked). Give them a bit of space if you want them crispy all the way.
- Roast at 400°F (or about 200°C) for 28-35 minutes. Give the tray a shake halfway. They’re done when a fork slips right through, no resistance. Sometimes mine get a little over-browned on the bottom (guess I should rotate more—oh well).
- Let them cool a bit, then slice each potato open just enough to stuff. Don’t worry if you mangle the odd one; that’s the cook’s snack, obviously.
- Dollop sour cream or yogurt into each; add spring onions, cheese, and bacon if using. I sometimes get a bit carried away and pile them up (they collapse but it’s still good!).
- Sprinkle with paprika, chili flakes, or extra pepper if you like—up to you.
This is totally where I sneak a couple “for quality control.” Don’t apologize, it’s necessary.
Notes I’ve Learned (Sometimes the Hard Way)
- Once I forgot to dry the potatoes and they steamed instead of crisping. So, actually, don’t skip that drying bit.
- If you crowd the tray too much, some’ll get a bit soggy underneath. But if it happens, just eat them first. Problem solved.
- Turns out, microwaving leftovers for 10 seconds is just enough—they taste almost fresh.
Variations: What’s Worked (and What Bombed)
- Once tried blue cheese and walnuts—delicious, but only if your group is the adventurous sort.
- Did a vegan version with cashew cream—good, but not my favourite (maybe just me)?
- Tried pre-made guac, and, well, it was basically a mushy green mess. Won’t be doing that again in a hurry.
Kit You’ll Need (Plus a Cheeky Shortcut)
- Baking tray (cookie sheet is fine!)
- Parchment paper (or foil, or honestly, grease the tray with a bit more oil if you’ve got nothing else)
- Sharp knife for slicing (I once used kitchen scissors; not ideal but hey, needs must)
No fancy gear required. More cash for extra bubbles, I say.
Stashing Leftovers (Not That There’s Usually Much!)
Pop cooled potatoes in a container—fridge for up to 3 days. They reheat in the oven or microwave. But, to be real, in my house it never lasts more than a day. I do think these taste even better the next day, when the flavours have muddled together a bit more. Or I’m just hungrier, who knows.
How I Serve These Up (and One Weird Family Tradition)
I just heap them onto a platter with extra sour cream and more chives, really. Sometimes I’ll throw in some pickles, which my mum says is “odd but works.” Also—strange tradition alert—my cousin dips his in ketchup. Not my thing… but hey, live and let live.
Pro Tips Learned the Slightly Annoying Way
- If you try and slice before the potatoes cool even a little, you’ll burn your fingers—no heroics, just wait five minutes!
- Don’t rush the stuffing bit; when I did, half the topping ended up on the tray. Like herding cats.
- Actually, I find it works better if you prep toppings while potatoes roast. Cuts the chaos, trust me.
Real-Life FAQ (Because Folks Always Ask)
- Q: Can I make these ahead?
A: Yup. Roast the potatoes, cool them, and finish toppings just before serving. If you fully assemble them in advance, be warned: they get a little softer, but honestly, still lovely. - Q: What if I only have bigger potatoes?
A: Go for it! Just cut into chunks or use a melon baller, but that’s maybe a bit much faff for me. They won’t be one-bite-sized, but who’s counting? - Q: Any way to make these spicy?
A: Oh totally—top with jalapeños, pickled red chilies, or drizzle a bit of sriracha. Or both (once made my uncle sweat, which I secretly found amusing). - Q: Do you have a preferred cheese brand?
A: Not really. Honestly just use up whatever’s at the back of the fridge! Or go find loads of cheese inspiration at Cheese Grotto’s Cheese Guide. - Q: Can I air fry these instead?
A: Maybe! I haven’t done it myself, but I imagine they’d cook faster. If you want details, this air fryer potatoes method from RecipeTin Eats seems solid.
There we have it! Oh—and if you’re still reading, I once ended up using the leftover mini baked potatoes as a packed work snack, and I got odd looks in the break room. Worth it. So, happy New Year, and may your snacks be merry!
Ingredients
- 16 small baby potatoes
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 cup sour cream
- 3 tablespoons chopped fresh chives
- 1/4 cup cooked and crumbled bacon
- 1/3 cup shredded cheddar cheese
Instructions
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1Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2Wash the baby potatoes and pat them dry. Toss them with olive oil, sea salt, and black pepper until evenly coated.
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3Arrange the potatoes on the prepared baking sheet and bake for 35-40 minutes until tender and skins are crisp.
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4Remove potatoes from the oven and allow to cool slightly. Slice each potato in half and carefully scoop out a little center, leaving a small border.
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5Fill each potato half with a dollop of sour cream, then top with shredded cheddar cheese, crumbled bacon, and fresh chives.
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6Arrange on a serving platter and serve warm as a delicious New Year’s appetizer.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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