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–+ servings
Mini Baked Potatoes

Crispy Mini Baked Potatoes with Creamy Chives Delight

Delight in these crispy Mini Baked Potatoes topped with creamy chives. Perfect for appetizers or cozy nights in.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 potatoes
Course: Appetizers
Cuisine: American
Calories: 21
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 1 pound Baby Potatoes Choose new potatoes for best texture.
  • 2 tablespoons Olive Oil Can be substituted with spray oil.
  • 1 teaspoon Salt Enhances flavor and texture.
For the Filling
  • 1/2 cup Sour Cream Can be substituted with vegan sour cream or yogurt.
  • 1 bunch Fresh Chives Substitute with green onions or other fresh herbs if desired.

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Toss the baby potatoes with olive oil and sprinkle with salt.
  3. Spread the potatoes on a baking sheet in a single layer.
  4. Bake in the preheated oven for 30 minutes, turning halfway.
  5. Allow the potatoes to cool slightly, then cut a small wedge from the top.
  6. Spoon sour cream into the pocket of each potato.
  7. Garnish with freshly chopped chives.

Nutrition

Serving: 1potatoCalories: 21kcalCarbohydrates: 5gProtein: 1gSodium: 95mgPotassium: 200mgFiber: 1gSugar: 1gVitamin C: 10mgIron: 2mg

Notes

Best served warm with various toppings to please all tastes.

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