Can you bake mini potatoes? Can you make baked potatoes with mini potatoes?

Heck yeah, you can! They’re just as yummy as bigger baked potatoes, but in a much cuter package.

How many mini baked potatoes per person?

For appetizers or party snacks, plan on 2-3 mini baked potatoes per person. If you’re serving them as a side dish, aim for 3-4 per person.

Are baked baby potatoes healthy?

It depends on the mini baked potatoes recipe and your definition of “healthy.” (I always recommend you consult with a professional if you’re concerned.) Baby potatoes are nutritious in and of themselves—they are a good source of complex carbohydrates for sustained energy, contain dietary fiber for digestive health, and provide essential vitamins and minerals like vitamin C, vitamin B6, iron, and especially potassium, which supports heart and muscle function. They’re also fat-free, low in calories (roughly 70-80 calories per 100 grams), and contain small amounts of protein. Add ons like cheese and turkey bacon boost the protein a bit, while butter and sour cream make them more decadent. For more information on the nutritional profile of these twice baked mini potatoes, hop back up to the nutrition section!

Twice Baked Mini Potatoes - Wellness by Kay

Description

Turn your favorite bar food into elegant hors d’oeuvres with my easy Twice Baked Mini Potatoes recipe. Bite-sized spuds are baked until crispy, halved, and stuffed with a loaded mix of buttery mashies, creamy cheddar, tangy sour cream, salty bacon bits, and fresh chives before rebaking until melty. Pretty enough for a black tie affair, but filled with down home flavor!

Ingredients

Scale

1 ½ pounds baby potatoes
2 Tablespoons olive oil
1 ½ teaspoons kosher salt, divided
½ Cup cheddar cheese, shredded
¼ Cup sour cream or plain greek yogurt
¼ Cup butter, melted
4 slices of bacon, cooked & crumbled (I used turkey bacon)
1 Tablespoon chives, chopped

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Instructions

Preheat the oven to 400F degrees.
Rinse and dry the potatoes. Place them in a bowl and drizzle with olive oil and 1 teaspoon of salt. Stir to coat the potatoes.
Spread the potatoes on a baking sheet. Bake in the preheated oven for about 25-30 minutes or until fork tender.
Remove from the oven and allow the potatoes to cool for about 10 minutes until you can handle them without burning your hands.
Cut the top ¼” off of each potato and scoop out the inside using a teaspoon or melon baller. Place each bit of potatoes into a mixing bowl.
Add the half of the cheese, sour cream, butter, half of the bacon and chives to the mixing bowl. Stir everything together until it’s well mixed.
Now fill each potato with a scoop of the mashed potato mixture. Sprinkle the remaining cheese and bacon bits over the potatoes.
Return the filled potatoes to the oven and bake for another 10 minutes until the cheese is nicely melted.

Nutrition

Serving Size: 1 mini potato
Calories: 75 Cal
Fat: 5g
Carbohydrates: 6g
Fiber: 0.6g
Protein: 2g