Appetizers
Side Dish
Snacks

Mini Loaded Baked Potatoes

These Mini Loaded Baked Potatoes make a great appetizer or snack for any event! They come together easily too and are loaded with sour cream, turkey bacon, chives, cheese and flakey sea salt.

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mini loaded baked potatoes on a serving dish.

Why You’ll Love This Recipe

  • Mini Loaded Baked Potatoes are the perfect two bite snack!
  • Great for Thanksgiving, Christmas or any event/ holiday.
  • The have the perfect amount of toppings for each bite.
  • Everything tastes better in mini form!
  • These mini baked potatoes are loaded with all the toppings, but can be customized too.
  • Easily made vegan with the use of vegan sour cream and cheese.
  • If you loved this recipe, check out my mini pumpkin pies!

Ingredients And Substitutions

These are the main ingredients and substitutions for Mini Loaded Baked Potatoes. Scroll down to the recipe card for a full list of ingredients and instructions.

I used mini gold potatoes which have the best flavor for this recipe, however, I’m sure any color mini potato will work great.

Regular sour cream or vegan sour cream will work great for this recipe.

I used turkey bacon, but regular bacon works fine! If you don’t want to cook the bacon from scratch you can even use bacon bits from the store.

Fresh chives are highly recommend over dried chives.

A touch of Mexican blend cheese adds so much flavor, but you can use sharp or regular cheddar.

all the ingredients that you need to make these potatoes

How To Make

ONE: Wash and then boil potatoes on the stovetop for about 10-15 minutes or until fork tender. Remove from the water and let cool for 20 minutes or until cool enough to handle.

TWO: Using a sharp knife, cut out about 1/4 of the potato from the top and use the knife to carve out some of the flesh, just deep enough to where toppings can be stuffed inside but not too deep to where you cut the bottom of the potato.

THREE: Then, add in all your toppings and finish it off with flakey sea salt.

a hand holding one of the mini baked potatoes

Tips And Tricks

Boil potatoes until they are fork tender, meaning when you stick a fork in the pot you can easily grab a potato.

Let potatoes cool until you can easily handle them without being too hot. You want them to be warm but not hot so that the fillings don’t melt.

Use a sharp piercing knife to cut out the tops of each potato.

Before cutting out the top, sit the potato down and figure out which side is sits best on, then remove the top.

How To Serve And Store

Serve these Mini Loaded Baked Potatoes with sour cream, cheese, bacon bits, chives and flakey sea salt.

Store in an airtight container in the fridge and enjoy within 3-4 days.

an overhead shot of the mini baked potatoes that are filled with all the fixings

Taste And Texture

These mini loaded baked potatoes taste like a traditional baked potato but better because the ratio of potato to fillings is perfect for every single bite.

The texture is crisp but tender.

Frequently Asked Questions

Can I use rainbow colored mini potatoes for this recipe?

Sure, I don’t see why not!

Is there a way to make these vegan?

Totally, just use vegan sour cream and cheese.

Can you make these ahead of time?

Sure, just boil the potatoes and remove the top the night before and when you’re ready just add in all your fixings!

Other Recipes You May Like

If you make these Mini Loaded Baked Potatoes, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Mini Loaded Baked Potatoes

These Mini Loaded Baked Potatoes make a great appetizer or snack for any event! They come together easily too and are loaded with sour cream, turkey bacon, chives, cheese and flakey sea salt.
Pin Recipe
PREP TIME:
30 minutes
COOK TIME:
10 minutes
TOTAL TIME:
40 minutes
Author - Hannah

Ingredients

  • 1 pound bag of mini golden potatoes
  • 1/3 cup sour cream
  • 2 slices of turkey bacon, chopped
  • 1/4 cup cheddar cheese
  • 2 tbsp chopped chives
  • 2 tsp flakey sea salt

SCALE:

1X

YIELDS:

15 mini potatoes

Directions

  1. Wash and then boil potatoes on the stovetop for about 10-15 minutes or until fork tender.
  2. Remove from the water and let cool for 20 minutes or until cool enough to handle
  3. Using a sharp knife, cut out about 1/4 of the potato from the top and use the knife to carve out some of the flesh, just deep enough to where toppings can be stuffed inside but not too deep to where you cut the bottom of the potato.
  4. Then, add in the sour cream and finish it off with all the toppings: cheese, bacon bits, chives and a sprinkle of flakey sea salt.

Notes

  • Boil potatoes until they are fork tender, meaning when you stick a fork in the pot you can easily grab a potato.
  • Let potatoes cool until you can easily handle them without being too hot. You want them to be warm but not hot so that the fillings don't melt.
  • Use a sharp piercing knife to cut out the tops of each potato.
  • Before cutting out the top, sit the potato down and figure out which side is sits best on, then remove the top.

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