Name: Mini Baked Potatoes
Prep time: 10 min
Cook time: PT-484957H22M51S
Total time: PT-484957H22M51S
Cuisine: American
Ingredients: Baby potatoes (red or yellow); Olive oil; Salt; Black pepper; Garlic powder (optional); Toppings (choose your favorites):; Sour cream; Shredded cheddar cheese; Chopped chives; Sliced green onions; Fresh parsley; Greek yogurt; Ranch dressing

Mini baked potatoes are crispy on the outside, soft on the inside, and loaded with flavor in every bite. They’re easy to prep, fun to customize, and perfect for serving as an appetizer, side dish, or even as part of a snack board. I love making a batch of these when I want something cozy, crowd-pleasing, and simple to throw together.

Mini Baked Potatoes

Why You’ll Love This Recipe

I love this recipe because it brings everything I enjoy about a full-sized baked potato into a bite-sized version that cooks faster and looks great on a platter. The crisp skins and fluffy centers are so satisfying, and the toppings can be as simple or as dressed-up as I want. It’s an easy, delicious way to serve potatoes that feels a little more fun and interactive.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Baby potatoes (red or yellow work great)
Olive oil
Salt
Black pepper
Garlic powder (optional)
Toppings: sour cream, shredded cheddar cheese, chopped chives, sliced green onions, fresh parsley, Greek yogurt, or ranch dressing

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
I wash and dry the baby potatoes thoroughly, then toss them with olive oil, salt, pepper, and garlic powder.
I spread the potatoes out in a single layer and roast for 30–40 minutes, or until the skins are crispy and the insides are fork-tender.
Once they’re cool enough to handle, I make a small cut across the top of each potato and gently press the ends to open them up.
I top each potato with a small spoonful of my favorite toppings and serve warm.

Servings and Timing

This recipe makes about 4–6 servings. It takes about 10 minutes to prep and 30–40 minutes to roast, so they’re ready in under an hour.

Variations

I sometimes add a sprinkle of paprika, Italian seasoning, or everything bagel seasoning for extra flavor.
For a tangy twist, I use herbed cream cheese or a drizzle of vinaigrette.
If I want to make them a little heartier, I stir in a spoonful of mashed avocado or hummus.

Storage/Reheating

Leftover mini potatoes can be stored in an airtight container in the fridge for up to 3 days. I reheat them in the oven or air fryer at 350°F until warm and crispy again. They’re best served fresh, but they do reheat well.

FAQs

What kind of potatoes should I use?

I like baby Yukon gold or red potatoes—they have a nice creamy texture and roast beautifully.

Can I make these ahead of time?

Yes! I roast the potatoes ahead and warm them up before serving. I wait to add toppings until just before serving so they stay fresh.

How do I keep them crispy?

I make sure to dry the potatoes well before roasting and space them out on the pan so they roast instead of steam.

Can I serve these cold?

They’re best warm, but I’ve served them at room temperature with creamy toppings like sour cream or yogurt and they still taste great.

Are they gluten-free?

Yes, just be sure all toppings are gluten-free if that’s something I need to watch for.

Conclusion

Mini baked potatoes are a cozy, crowd-friendly dish that never goes out of style. They’re simple to make, fun to top, and delicious with every bite. Whether I’m serving them for a casual family meal or putting together a tray for guests, they’re always a hit and one of my favorite ways to enjoy potatoes.