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- 12 baby potatoes - 3 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1/2 cup sour cream - 1/4 cup fresh chives, finely chopped - 1/4 cup shredded cheddar cheese Choosing the right potatoes is key. Baby potatoes are perfect for this dish. They are small, tender, and cook quickly. Look for ones that are firm with no spots. Fresh herbs like chives add a burst of flavor. They brighten up the dish and add a nice crunch. Choose high-quality olive oil for rich taste. It makes a big difference in flavor. You can swap baby potatoes for regular potatoes if needed. Just cut them into smaller pieces. For a dairy-free version, use a plant-based sour cream. Nutritional yeast can replace cheese for a cheesy flavor without dairy. If you don't have smoked paprika, regular paprika works too. It won’t have the same depth but will still taste good. Start by preheating your oven to 400°F (200°C). This ensures your mini baked potatoes cook evenly. Next, wash 12 baby potatoes well. Make sure to scrub off any dirt. After washing, pat them dry with a clean towel. In a large mixing bowl, toss the potatoes with 3 tablespoons of olive oil. Add 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of smoked paprika. Sprinkle in salt and pepper to taste. Mix until all potatoes are coated. Now, place the coated potatoes on a baking sheet. Keep them in a single layer to allow even cooking. Bake the potatoes for 25-30 minutes. Check for doneness by piercing one with a fork. The fork should go in easily. If the potatoes are soft inside, they are ready. Once done, take them out and let them cool for a few minutes. Using a sharp knife, slice each potato in half. Be careful not to break the skin. Gently scoop out a bit of the flesh, leaving enough to hold the shape. In a small bowl, mix the scooped potato flesh with 1/2 cup of sour cream, 1/4 cup of finely chopped chives, and 1/4 cup of shredded cheddar cheese. Stir until creamy. Fill each potato half with this tasty mixture. Return the filled potatoes to the oven for another 5-10 minutes. Bake until heated through and the cheese melts slightly. Enjoy your mini baked potatoes as a savory snack or side dish! For detailed steps, check the Full Recipe. To get that perfect crispy skin on your mini baked potatoes, start with proper washing. Scrub the baby potatoes well and dry them completely. Dry skin helps the oil stick better. Next, coat them in olive oil. This not only adds flavor but also aids crispness. Sprinkle with salt and seasoning before baking. The salt draws out moisture, helping the skins crisp up. Bake them in a single layer to ensure even cooking. Overcrowding can lead to steaming, not baking. Mini baked potatoes are great for many occasions. You can serve them as a snack, appetizer, or side dish. They work well at parties or family dinners. Try placing them on a large platter for a fun display. You can also pair them with a fresh salad for a light meal. Feel free to mix and match toppings for variety. Kids love them, making them a hit for gatherings. Dips and sauces can elevate your mini baked potatoes. Sour cream is a classic choice. You can add fresh chives to it for a burst of flavor. For a spicy kick, mix in some hot sauce. Guacamole also pairs well, adding a creamy texture. If you want something cheesy, try melted cheese sauce. You can even serve ranch dressing or a yogurt dip. Experiment with different flavors to find your favorite combination. {{image_2}} You can mix and match flavors for your mini baked potatoes. Try adding herbs like rosemary or thyme for a fresh taste. For a spicy kick, use chili powder or crushed red pepper. If you love cheese, consider adding blue cheese or feta. Get creative! Each flavor brings a new life to your snack. Oven cooking is classic and gives even heat. It works well for crispy skins. Just follow the Full Recipe for perfect results. The air fryer cooks faster and uses less oil. It makes the potatoes tender and crispy too. Choose whichever method fits your time and taste! You can easily make these mini baked potatoes vegan. Swap sour cream for coconut yogurt or vegan sour cream. Use nutritional yeast for a cheesy flavor without dairy. For gluten-free options, all the ingredients in the Full Recipe are already gluten-free. Just enjoy without worries! You can store mini baked potatoes in the fridge. Place them in an airtight container. They stay fresh for about 3 to 5 days. If you want to keep them longer, freezing is a great option. To reheat mini baked potatoes, you have a few good options. The oven works well. Preheat your oven to 350°F (175°C). Place the potatoes on a baking sheet and heat for about 10-15 minutes. You can also use the microwave. Just put them on a plate and heat for 1-2 minutes. Check if they are warm enough. Freezing mini baked potatoes is simple. First, let them cool completely. Then, wrap each potato in plastic wrap. Place them in a freezer bag or container. They can last up to 3 months in the freezer. When you're ready to enjoy them again, just thaw in the fridge overnight before reheating. For the best taste, enjoy them within a month. Mini baked potatoes take about 25 to 30 minutes to cook in the oven. You want them to be tender and golden brown. To check if they are done, pierce one with a fork. If it feels soft inside, they are ready to enjoy. Yes, you can use regular potatoes if you prefer. Just cut them into smaller pieces so they cook evenly. Keep in mind that larger potatoes may need more time in the oven. Adjust the cooking time based on the size of the potato pieces. There are many tasty toppings for mini baked potatoes. Some favorites include: - Sour cream - Shredded cheddar cheese - Fresh chives - Bacon bits - Broccoli - Salsa Feel free to mix and match to find your favorite flavors. For a full recipe, check out Mini Baked Potatoes Delight. In this article, we covered the key ingredients, preparation steps, and cooking tips for mini baked potatoes. I shared helpful suggestions for perfecting crispy skins and explored creative flavor variations. Remember, these mini treats are versatile and fun to make. Store leftovers properly and reheat them for a quick snack. The options are endless! Enjoy experimenting with different toppings and cooking methods. You’ll soon find your favorite way to enjoy mini baked potatoes.

Mini Baked Potatoes

Discover the joy of Mini Baked Potatoes Delight with this easy recipe that’s bursting with flavor! Perfectly seasoned baby potatoes are baked to tender perfection and filled with a creamy mixture of sour cream, cheddar cheese, and fresh chives. Whether you're hosting a gathering or looking for a tasty side dish, this recipe is sure to impress. Click to explore the full recipe and elevate your cooking game today!
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Ingredients
  

12 baby potatoes

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Salt and pepper to taste

1/2 cup sour cream

1/4 cup fresh chives, finely chopped

1/4 cup shredded cheddar cheese

Instructions
 

Preheat your oven to 400°F (200°C).

    Wash the baby potatoes thoroughly and pat them dry.

      In a large mixing bowl, toss the baby potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.

        Place the potatoes on a baking sheet in a single layer.

          Bake in the preheated oven for 25-30 minutes, or until the potatoes are tender and golden brown. Check for doneness by piercing one with a fork; it should be soft inside.

            Remove potatoes from the oven and let them cool slightly.

              Using a sharp knife, slice each potato in half and gently scoop out a small amount of the flesh, being careful not to break the skin.

                In a small bowl, mix the scooped potato flesh with sour cream, chives, and cheddar cheese until creamy.

                  Fill each potato half with the cheesy potato mixture.

                    Return the filled potatoes to the oven and bake for an additional 5-10 minutes until heated through and the cheese melts slightly.

                      Serve warm as a delicious appetizer or side dish.

                        Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4 (3 mini potatoes each)